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Production process of brown sugar nut tea

A production process and technology of nut tea, applied in the field of brown sugar nut tea production process, can solve the problems of single function, irritating, poor taste, etc., achieve the effect of rich nutrition, reduce body dryness, and improve taste

Pending Publication Date: 2020-08-28
湖南细莫食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of brown sugar nut tea production process, to solve the problem that the existing brown sugar ginger tea proposed in the above-mentioned background technology has a relatively single function, and because of its pungent taste, it is irritating and has poor taste.

Method used

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  • Production process of brown sugar nut tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Step 1: Selection of raw materials:

[0058] Primary selection: Peanuts, cashew nuts, walnuts, brown sugar, sesame and other raw materials are fully inspected and selected by equipment or manually, and impurities such as shells, metals, plastics, paper and hair are removed at the same time;

[0059] Double selection: According to the characteristics of the process and raw materials, the raw materials such as walnuts, peanuts and cashew nuts are selected twice, and the raw materials with abnormal quality produced in the intermediate processing link are mainly eliminated;

[0060] Step 2: Ginger processing:

[0061] Pretreatment: Manually break the ginger into small pieces, which is convenient for cleaning the lower part of the machine, and at the same time preliminarily select abnormal raw materials;

[0062] Cleaning: Pour the crushed ginger into the ginger washing machine, use the machine brush to remove the soil, impurities and foreign matter on the surface of the ging...

Embodiment 2

[0079] Step 1: Selection of raw materials:

[0080] Primary selection: Peanuts, cashew nuts, walnuts, brown sugar, sesame and other raw materials are fully inspected and selected by equipment or manually, and impurities such as shells, metals, plastics, paper and hair are removed at the same time;

[0081] Double selection: According to the process and raw material characteristics, the raw materials such as walnuts, peanuts and cashew nuts are selected twice,

[0082] Focus on eliminating raw materials with abnormal quality produced in intermediate processing links;

[0083] Step 2: Ginger processing:

[0084] Pretreatment: Manually break the ginger into small pieces, which is convenient for cleaning the lower part of the machine, and at the same time preliminarily select abnormal raw materials;

[0085] Cleaning: Pour the crushed ginger into the ginger washing machine, use the machine brush to remove the soil, impurities and foreign matter on the surface of the ginger, clea...

Embodiment 3

[0102] Step 1: Selection of raw materials:

[0103] Primary selection: Peanuts, cashew nuts, walnuts, brown sugar, sesame and other raw materials are fully inspected and selected by equipment or manually, and impurities such as shells, metals, plastics, paper and hair are removed at the same time;

[0104] Double selection: According to the characteristics of the process and raw materials, the raw materials such as walnuts, peanuts and cashew nuts are selected twice, and the raw materials with abnormal quality produced in the intermediate processing link are mainly eliminated;

[0105] Step 2: Ginger processing:

[0106] Pretreatment: Manually break the ginger into small pieces, which is convenient for cleaning the lower part of the machine, and at the same time preliminarily select abnormal raw materials;

[0107] Cleaning: Pour the crushed ginger into the ginger washing machine, use the machine brush to remove the soil, impurities and foreign matter on the surface of the gi...

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Abstract

The invention discloses a production process of brown sugar nut tea in the technical field of food and beverage. The production process of the brown sugar nut tea comprises the following steps: step 1, raw material selecting; step 2, ginger treatment; step 3, ginger stir-frying; step 4, baking; step 5, crushing; step 6, blending; step 7, stir-frying with tea; step 8, cooling; and step 9, filling.According to the invention, the spicy taste of existing brown sugar ginger tea is eased, so that the taste of the nut tea is more suitable for the public taste. Cashew nuts, peanuts, walnuts, black sesame seeds and pine nuts are added, the taste is improved, the nutrition is enriched, and meanwhile, the body dryness generated after brown sugar ginger tea is drunk is reduced.

Description

technical field [0001] The invention discloses a production process of brown sugar nut tea, specifically in the technical field of food and beverage. Background technique [0002] Brown sugar ginger tea, also known as ginger brown sugar and ginger juice brown sugar, refers to a product made of ginger and brown sugar in a certain ratio. From ancient times to the present, medical books and health books have strongly recommended the health benefits of ginger. Brown sugar Ginger tea has the effects of preventing cold and cold, preventing influenza, warming the palace, treating dysmenorrhea, removing stomach cold, and warming the stomach. People don't like to eat. Contents of the invention [0003] The object of the present invention is to provide a kind of brown sugar nut tea production process, to solve the existing brown sugar ginger tea function that proposes in the above-mentioned background technology relatively single, and because its taste is pungent, has irritating, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 莫静波欧玲肖琛
Owner 湖南细莫食品有限公司
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