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Scented tea drink making method

A beverage preparation method and scented tea technology, which are applied in the food field, can solve the problems of unsuitable long-term storage and bad taste, and achieve the effect of prolonging the storage time and good taste

Inactive Publication Date: 2017-11-10
蒋渝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chrysanthemum and honeysuckle have the effect of clearing away heat and detoxifying, and they are often used to soak in water to drink, but directly soaking in water has a bitter taste and the taste is not good
Adding sugar to scented tea water will increase the sweetness and adjust the taste, but it should not be stored for a long time. Generally, it cannot be continued to drink overnight

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0020] The preparation method of the scented tea beverage of the present invention includes the steps:

[0021] S1: Add 1800-2200 parts by mass of water to the shearing cylinder, heat it to 80-85°C, then add 25-50 parts of honeysuckle and Lonicera japonica by mass parts, and 18~ 26 parts of chrysanthemum. The temperature of 80-85°C can break the cells in the petals, and the juice can dissolve into the water, but the temperature is too high and the petals are too old to produce too much bitter taste. When heating, shear the cylinder head on the cylinder head to prevent a large amount of medicinal ingredients from being emitted as the water evaporates during the heating process.

[0022] S2: Extract Shuanghua stock solution in a constant temperature water bath for 1 to 3 times, each time for 1 to 1.5 hours, keeping the constant temperature at 80 to 85°C, with an error of 0.5 to 1°C.

[0023] S3: Filter the extracted double flower stock solution and pump it into the mixing tank, add 8...

Embodiment 1

[0028] The preparation method of scented tea beverage of this embodiment includes:

[0029] Step S1: Add 2000 kg of water in the shearing cylinder and heat it to 83° C., then add 40 kg of honeysuckle and 22 kg of chrysanthemum. 80~85℃ can ensure the best medicinal value of Double Flower.

[0030] Step S2, extract the original solution of double flower twice in a constant temperature water bath, each time for 1.2 hours.

[0031] Step S3: Filter the extracted double flower stock solution and pump it into the mixing tank, add 83°C hot water to make up the amount of liquid to 5000kg, when the liquid reaches more than 1000kg, add 1.5kg of sweetener and mass portion at the same time Count 1.5 kg of food antioxidants, and turn on the blender for 7 minutes.

[0032] In step S4, the stirred double flower stock solution is filtered again, and the filtered product solution is pumped into the filling storage tank for filling.

[0033] Step S5, sterilize, then cool and pack.

[0034] In this embodi...

Embodiment 2

[0040] The preparation method of scented tea beverage of this embodiment includes:

[0041] Step S1: Add 1800 kg of water in the shearing cylinder and heat it to 80° C., then add 35 kg of honeysuckle and 24 kg of chrysanthemum. 80~85℃ can ensure the best medicinal value of Double Flower.

[0042] Step S2, extract the double flower stock solution twice in a constant temperature water bath, each for 1 hour.

[0043] Step S3: Filter the extracted double flower stock solution and pump it into the blending tank, add 80°C hot water to make up the amount of liquid to 4900kg. When the liquid reaches more than 1000kg, add 1.2kg of sweetener and mass portion at the same time Count 1.2 kg of food antioxidants, and turn on the blender to mix for 6 minutes.

[0044] In step S4, the stirred double flower stock solution is filtered again, and the filtered product solution is pumped into the filling storage tank for filling.

[0045] Step S5, sterilize, then cool and pack.

[0046] In this embodiment,...

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PUM

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Abstract

The invention relates to the technical field of foods, and discloses a scented tea drink making method which comprises the following steps: S1, putting 1800-2200 parts by mass of water into a shearing jar, heating to 80-85 DEG C, adding 25-50 parts by mass of at least one of honeysuckle and lonicerae flos, and 18-26 parts of chrysanthemum flos; S2, performing constant-temperature water bath to extract honeysuckle and lonicerae flos stoste for 1-3 times for 1-1.5 hours each time; S3, filtering the extracted honeysuckle and lonicerae flos stoste, sucking into a blending tank, supplementing the liquid to be 4800-5200 parts with hot water of 80-85 DEG C, when the liquid is greater than 1000 parts, adding 1-2 parts by mass of a sweetening agent and 1-2 parts of a food antioxidant, and stirring for 5-10 minutes by using a stirrer; further filtering the stirred honeysuckle and lonicerae flos stoste, and sucking a filtered finished product liquid into a storage tank; S5, performing sterilization, cooling, and packaging. The scented tea drink made by using the method is good in taste and long in preservation time.

Description

Technical field [0001] The present invention relates to the technical field of food, in particular to a preparation method of scented tea beverage. Background technique [0002] Chrysanthemum and honeysuckle have the effect of clearing away heat and detoxifying. They are often used to soak in water to drink, but direct soaking in water has a bitter taste and tastes bad. Adding sugar to the scented tea water will increase the sweetness and adjust the taste, but it should not be stored for a long time. Generally, you cannot continue to drink it overnight. Therefore, it is an urgent problem to realize a double-flower (chrysanthemum, honeysuckle) beverage that has a good taste and can be stored for a long time. Summary of the invention [0003] (1) Technical problems to be solved [0004] The technical problem to be solved by the present invention is: how to prepare a double-flower beverage with good taste and long-term preservation. [0005] (2) Technical solution [0006] In order to ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 蒋渝
Owner 蒋渝
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