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Nut nutritive tea and preparation method thereof

A technology of nutritional tea and nuts, which is applied in the field of nut nutritional tea and its preparation, can solve the problems of indigestion, difficulty in overeating, high calorie of nuts, etc., and achieve the effect of better taste and unique flavor

Inactive Publication Date: 2020-05-08
江门市美合茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not only that, nuts are full of fruity fragrance and are very popular among people. However, due to the high calorie content and indigestibility of nuts, many elderly people or people with weak stomach and intestines are not easy to eat more

Method used

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Examples

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preparation example Construction

[0019] The invention provides a nut nutrition tea and a preparation method thereof,

[0020] A nut nutritional tea, comprising the following raw materials in parts by weight: 30-40 parts of brown sugar, 20-30 parts of old ginger, 20-30 parts of sunflower seeds, 40-60 parts of pumpkin seeds, 20-30 parts of walnuts, 10-30 parts of black sesame 30 parts, 20-30 parts of tangerine peel, 25-35 parts of rose, 35-45 parts of chrysanthemum, 20-40 parts of tea, 5-30 parts of honey.

[0021] Preferably, the nut nutrition tea includes the following raw materials in parts by weight: 35 parts of brown sugar, 30 parts of ginger, 20 parts of sunflower seeds, 50 parts of pumpkin seeds, 25 parts of walnuts, 15 parts of black sesame, 20 parts of tangerine peel, 35 parts of roses 45 parts of chrysanthemum, 30 parts of tea, 10 parts of honey.

[0022] Preferably, the tea leaves are black tea or oolong tea.

Embodiment 1

[0025] A preparation method of nut nutrition tea, comprising the steps of:

[0026] (1), take 20 parts of tangerine peel, 35 parts of roses, 45 parts of chrysanthemums, and 30 parts of black tea, clean them, place them in a steamer for steam fumigation for 30-40 minutes; take them out, dry them, and cut the roses and tangerine peels into 2-3 cm blocks for later use;

[0027] (2), weigh 20 parts of sunflower seeds, 50 parts of pumpkin seeds, 25 parts of walnuts, and 15 parts of black sesame seeds, cut walnuts and pumpkin seeds into pieces and mix them with sunflower seeds and black sesame seeds. Control according to personal preference, generally 2-3 cm is the best, so as not to affect the taste. Then these nuts are put into the frying pan, and add orange peel, rose, chrysanthemum and black tea obtained in the step (1) to fry together, keep the frying temperature at 50-70 degrees, fry for 40-60 minutes, and cool to solid mixture at room temperature;

[0028] (3), cut 30 part...

Embodiment 2

[0030] A preparation method of nut nutrition tea, comprising the steps of:

[0031] (1), take 30 parts of tangerine peel, 25 parts of rose, 35 parts of chrysanthemum, and 20 parts of black tea, clean them, place them in a steamer for steam fumigation for 30-40 minutes; take them out, dry them, and cut the roses and tangerine peel into 2-3 cm blocks for later use;

[0032] (2), weigh 30 parts of sunflower seeds, 40 parts of pumpkin seeds, 30 parts of walnuts, and 20 parts of black sesame seeds, cut walnuts and pumpkin seeds into pieces and mix them with sunflower seeds and black sesame seeds. Control according to personal preference, generally 2-3 cm is the best, so as not to affect the taste. Then these nuts are put into the frying pan, and add orange peel, rose, chrysanthemum and black tea obtained in the step (1) to fry together, keep the frying temperature at 50-70 degrees, fry for 40-60 minutes, and cool to solid mixture at room temperature;

[0033] (3), cut 25 parts o...

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Abstract

The invention relates to nut nutritive tea and a preparation method thereof. The nut nutritive tea disclosed by the invention comprises the following raw materials in parts by weight 30-40 parts of brown sugar, 20-30 parts of old ginger, 20-30 parts of sunflower seeds, 40-60 parts of pumpkin seeds, 20-30 parts of walnuts, 10-30 parts of black sesame seeds, 20-30 parts of dried orange peel, 25-35 parts of rose flowers, 35-45 parts of chrysanthemums, 20-40 parts of tea leaves and 5-30 parts of honey. The invention also provides a preparation method of the nut nutritive tea. In a nut stir-fryingprocess, the dried orange peel, the rose flowers, the chrysanthemums and the tea leaves are mixed to perform fragrance enhancement, so that the flavor of the nutritive tea is unique. The nut nutritivetea disclosed by the invention is good in mouth feel and rich in nutrition.

Description

technical field [0001] The invention relates to a tea, in particular to a nut nutrition tea and a preparation method thereof. [0002] technical background [0003] Tea has become an essential product in people's life. There are many kinds of tea, such as black tea, green tea, oolong tea, and white tea. With the development of life, many other types of tea have also been derived, such as fruit tea, scented tea, health tea and so on. [0004] Nuts with a hard skin and one or more seeds inside. Nuts are the essence of plants, generally rich in nutrients, high in protein, oil, minerals, and vitamins, and have excellent effects on human growth and development, strengthening physical fitness, and preventing diseases. Not only that, nuts are full of fruity fragrance and are very popular among people. However, because nuts are relatively high in calories and difficult to digest, many elderly people or people with weak stomach and intestines are not easy to eat more. Contents of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/06A23F3/14
Inventor 黄培辉
Owner 江门市美合茶业有限公司
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