Preparation method of passion fruit tea

Abstract

The invention belongs to the technical field of tea products and particularly relates to a preparation method of passion fruit tea. Passion fruits are transected, pulp and juice are taken out and uniformly mixed with dry tea, passion fruit shells are filled with the obtained mixture and sewn, then, aroma absorption, drying and packaging treatment are performed, and the passion fruit tea is prepared. Tea and the passion fruits are organically combined, so that the nutrient substances of the passion fruits can effectively permeate into the tea, and the nutrient content of finished tea is increased. Particularly, the dry tea and pulp are uniformly mixed in the ratio being (1-5):1, the passion fruit shells are filled with the obtained mixture for aroma absorption treatment, so that the tea cansufficiently absorb aroma from inside to outside, and tea soup of the finished tea has strong aroma and distinct characteristics.

Description

technical field [0001] The invention belongs to the technical field of tea products, in particular to a preparation method of egg fruit tea. Background technique [0002] Passion fruit, also known as passion fruit, egg fruit, also known as passion fruit, egg fruit, passion fruit, is a tropical vine climbing fruit tree; the fruit flavor is strong, and it is one of the most fragrant fruits known in the world. Known as the "King of Juice"; my country is mainly distributed in Taiwan, Guangxi, Guangdong, Yunnan, Fujian and other provinces; its fruit contains the aroma of more than 100 kinds of fruits such as peach, pomegranate, pineapple, mango, banana, etc., and is rich in amino acids, vitamins A, B 1 , B 2 , C, phosphorus, iron, calcium, SOD and dietary fiber and other beneficial ingredients. [0003] At present, with the improvement of people's living standards, traditional black tea, black tea and white tea can no longer meet people's needs. Therefore, drinks made of fruits ...

AI Technical Summary

Problems solved by technology

[0003] At present, with the improvement of people's living standards, traditional black tea, black tea and white tea can no longer meet people's needs. Therefore, drinks made of fruits or melons and tea as raw materials have appeared, which improves the taste of tea. Enrich the types of tea, improve the nutritional value of tea, and promote the development of the tea industry; and there are some patents on using egg fruit for tea making, such as the production of a passion fruit tea bag disclosed in patent No. CN201611107615. The fruit leaves and finished tea leaves are put into the open passion fruit, and agar powder and pullulanase are added, and prepared by baking; in this scheme, the low temperature within 50°C is firstly baked for 36 hours, and then Bake at a temperature of 70-75°C for 1 hour, which will easily cause uneven water loss, damage the texture of the tea, cause the loss or taste of the passion fruit, and then lead to unclear characteristics of the finished tea, and a decline in quality and taste. In the prior art, steaming is used to process the egg fruit first, and then the tea leaves are filled, and the volume of the fruit shell is reduced due to dehydration, resulting in a small amount of tea filling, and dry tea is prone to breakage when filling

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