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The production process of honey scented tea

A production process, honey flower technology, applied in the direction of tea substitutes, etc., can solve the problems of honey nutritional damage, immediate consumption, inconvenient to carry, etc., to achieve the effect of reducing color brightness, reducing moisture absorption, and improving taste

Active Publication Date: 2020-04-21
桐梓县德毓蜂业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The prior art has the following technical problems: 1. The above-mentioned honey scented tea generally needs to be eaten immediately after being boiled, and the effect of drinking and brewing cannot be realized, and it is not easy to carry and is very inconvenient; 2. The above method boils and boils roses. 3. If you add honey directly when brewing scented tea, the nutritional content of honey is easily destroyed due to the high temperature

Method used

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  • The production process of honey scented tea
  • The production process of honey scented tea
  • The production process of honey scented tea

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Embodiment 1

[0036] Such as figure 1 As shown, the production process of honey scented tea includes the following raw materials in parts by mass: 12-16 parts of edible glycerin, 5-9 parts of citric acid, 3-7 parts of β-cyclodextrin, 40-50 parts of honey, malt paste 8-20 parts of essence; and the amount of maltodextrin is preferably 20%, 30% or 40% of the amount of honey.

[0037] Also include the following steps:

[0038] Step 1, liquid preparation: mixing edible glycerin, citric acid and β-cyclodextrin to form soaking liquid.

[0039] Step 2. Treatment of rose buds: select rose buds with sepals, put the rose buds into the soaking solution in step 1 and soak for 1-2 hours.

[0040] Step 3, honey blending: put the honey into the maltodextrin for stirring and mixing; then add water to dilute until the solid content is 5-18%.

[0041] Step 4, synthesis processing: remove the rose buds in step 2, drain, and then inject the honey prepared in step 3 into the drained rose buds, the amount of inj...

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Abstract

The invention relates to the technical field of flower tea, in particular to a making technology of honey flower tea. The honey flower tea comprises the following raw materials in parts by mass: 12-16 parts of edible glycerine, 5-9 parts of citric acid, 3-7 parts of beta-cyclodextrine, 40-50 parts of honey and 8-20 parts of maltodextrin. The making technology also comprises the following steps of step I, making fluid; step II, treating rose flower buds; step III, blending honey; step IV, performing synthesis treatment; step V, performing drying; and step VI, performing sealed packaging.

Description

technical field [0001] The invention relates to the technical field of scented tea, in particular to a production process of honey scented tea. Background technique [0002] Scented tea, also known as fragrant slices, can be subdivided into herbal tea and flower fruit; those who drink leaves or flowers are called herbal teas, such as lotus leaves and stevia leaves; those who drink their fruits are called flower teas, such as figs and lemons , hawthorn, mangosteen, flowered fruit; herbal tea and flower fruit tea are fragrant and have health-preserving effects. [0003] Rose tea is especially popular among people, among which the rose buds are of the best quality. When the rose bud is soaked in water, it is soaked from the outside to the inside, so that the fragrance of the rose bud is slowly released in the water, and the many nutrients in the rose bud are not easy to lose. Petals are different, they will quickly dissolve in the water, and poor water temperature control wil...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 侯忠华
Owner 桐梓县德毓蜂业发展有限公司
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