CN103749828A - Honey and petal brewing tea and preparation method thereof - Google Patents

Honey and petal brewing tea and preparation method thereof Download PDF

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Publication number
CN103749828A
CN103749828A CN201410011063.7A CN201410011063A CN103749828A CN 103749828 A CN103749828 A CN 103749828A CN 201410011063 A CN201410011063 A CN 201410011063A CN 103749828 A CN103749828 A CN 103749828A
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China
Prior art keywords
honey
petal
tea
container
essence
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CN201410011063.7A
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CN103749828B (en
Inventor
曹艳彦
包斌
袁通
王逸彬
肖新峰
李继源
罗马
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Shanghai Maritime University
Shanghai Ocean University
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Shanghai Maritime University
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Publication of CN103749828B publication Critical patent/CN103749828B/en
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Abstract

The invention discloses honey and petal brewing tea. The honey and petal brewing tea consists of components by weight percentages: 20%-50% of honey, 1%-25% of white granulated sugar, 0.1 per mill-2.5 per mill of essence, 1%-4% of colloid, 1%-5% of modified starch, 1%-6% of petals, and the balance being water. A preparation method comprises the following steps: (1) weighing the colloid, the modified starch and the white granulated sugar, then putting the raw materials into a container A, mixing evenly, weighing the honey, putting the honey into a container B, weighing the essence, and putting the essence into a container C; (2) slowly pouring the mixed system of the sugar, the colloid, and the modified starch into a beaker D containing hot water and dissolving the colloid; (3) adding a bit of hot water into the container B containing the honey, stirring evenly, pouring into a container D; (4) then weighing a suitable quantity of petals, adding into the container D, and fully stirring evenly; (5) putting the essence in the container C into the container D, stirring evenly, putting into a mould to prepare the massive brewing tea. The honey petal brewing tea disclosed by the invention has the efficacies of being tasty with faint scent, promoting qi circulation and refreshing mind, and being conducive to intestinal digestion, and is convenient to carry, healthy and fashionable.

Description

A kind of honey petal tea-making and preparation method thereof
Technical field
The present invention relates to tea-drinking product technical field, relate in particular to a kind of honey petal tea-making and preparation method thereof.
Background technology
Tea was the good wood of southern china originally, and tealeaves is as a kind of famous health beverages, and it is the contribution of ancient china south people's centering state cooking culture, is also the contributions of Chinese people to world's cooking culture.The legendary god of farming in Three August Ones and the Five Lords's epoch has the story with tea removing toxic substances to spread, and Yellow Emperor, a legendary ruler is the surname Ji name bitter edible plant, and the bitter edible plant is ancient tea word.Camellia, in Theaceae, is evergreen shrubs or dungarunga plant, and plant is up to 1-6 rice.Tea tree is liked moistening weather, and in China Yangtze river basin, there is extensive cultivation areas to the south.Tea tree leaf is made tealeaves, and soaked rear use has the effect of cardiac stimulant, diuresis.Tea tree planting 3 years just can picking leaves.The tender shoots that grows 4-5 leaf is plucked in general clear and bright front and back, and the tea quality of making of this tender shoots is very good, belongs to the treasure in tea.Three large non-alcoholic drinks of tea and cocoa, the coffee Bing Cheng world today, first of the large beverage in the world three.
Health protection tea is first popular in west.China health protection tea is that to take green tea, black tea or oolong tea, Herb Tea be primary raw material, is equipped with true medicable single or herbal mixture and makes; Also useful Chinese medicine decocting juice is sprayed on dry forming on tealeaves; Or liquid tea liquid concentrate drying forms.Profile graininess, is easy to boiling water instant.China health protection tea is different from foreign medicinal herb tea, and the latter be take herbal medicine as raw material,, containing tealeaves, does not only use " tea " this title.China health protection tea has the effect that reduces blood fat, cholesterol, to patients such as obesity, diabetes, hypertension, coronary heart disease, is a kind of auxiliary health drink, and multiplex bag packing, also has canned or box-packed.
Jasmine tea, has another name called scented tea, utilizes tea to be good at absorbing the feature of peculiar smell, and dulcet fresh flower is vexed together with newly picked and processed tea leaves, and tea screens out dried flower after fragrance is absorbed again, the jasmine tea aromatic flavour of making, and millet paste color depth, the north of China people who firmly gets the heavy taste of preference likes.Prevailing jasmine tea is the jasmine tea by Jasmine system, and common jasmine tea is all with producing green tea, and also useful black tea is made.Jasmine tea mainly using green tea, black tea or oolong tea as tea base, be equipped with and can tell fragrant fresh flower as raw material, the tealeaves that adopts scenting process to be made.Different according to its fragrant flower kind used, be divided into jasmine tea, magnolia tea, sweet osmanthus jasmine tea, chloranthus tea etc., wherein maximum with jasmine tea output.
Jasmine tea is about to flower or leaf or the brewed tea forming of its fruit of plant, is the distinctive class reprocessing tea of China.Jasmine tea can be subdivided into Herb Tea and scented tea again.Drink the Herb Tea that is referred to as of leaf or flower, as lotus leaf, stevia rebaudian leaf.Drink the scented tea that is referred to as of its fruit, as: fig, lemon, hawthorn, Momordica grosvenori, there are flowers and fruits.Its smell fragrant also has health curative effect, is the health drink of current main flow, and the most classical drink of woman is colored, so ancients have saying of " top grade drinking tea, superfine product drink flower ".And also there is the word of " man samples tea, and woman drinks flower " in the modern times.
Jasmine tea is to integrate tea flavour and the fragrance of a flower, and tea draws the fragrance of a flower, and flower increases tea flavour, brings out the best in each other.Both keep strong tasty and refreshing tea flavour, had again the fragrance of a flower of fresh fragrance.Brew smoking, the fragrance of flowers assails one's nose, sweet virtue profusely, invigorating.Jasmine tea not only still has the effect of tea, and the fragrance of a flower also has good pharmacological action, benifit health, and some osli m (draft is bent fine) Herb Tea, has discharge stool, regulates Enterogastric circulation, toxin expelling etc.The function with beauty and skin care, body slimming, toxin expelling deodorizing, helps modest abdomen best.Also be the greasy person of diet, group's first-selection that dinner party is many, prevents the adhesion of oiliness stool to enteron aisle.
Summary of the invention
The invention provides a kind of honey petal tea-making and preparation method thereof.
The technical scheme that the present invention takes is:
Honey petal tea-making of the present invention is comprised of honey, white granulated sugar, essence, colloid, converted starch, petal and water.
The percentage by weight of this tea-making consists of: honey 20-50%, white granulated sugar 1-25%, essence 0.1-2.5 ‰, colloid 1-4%, petal 1-6%, surplus are water.
Preferred: honey 25%, white granulated sugar 25%, essence 2.5 ‰, colloid 1.25%, converted starch 1.25%, petal 2%, water 45.25%.
Colloid is the mixture of carragheen and konjac glucomannan, and both weight ratios are 2.5: 7.5.
Converted starch is hydroxypropyl PASELLI EASYGEL.
Petal is one or more in several petals such as roseleaf, sweet osmanthus lobe, jasmine petal, daisy_petal part or Roselle lobe.
Essence is honey essence and the essence corresponding with petal kind.
The preparation method's of honey petal tea-making of the present invention concrete steps are as follows:
(1) take colloid, converted starch and white granulated sugar, then put into container A and mix, take honey and put into container B, take essence and put into container C;
(2) mixed system in container A is poured in the container D that fills hot deionized water and carried out colloidal sol;
(3) pour in container D after adding a small amount of hot water to stir in the honey of container B;
(4) then take petal, join in container D, and stir;
(5) essence in container C is proceeded in container D, after stirring, pack in mould, make block tea-making.
Good effect of the present invention is as follows:
Honey petal tea-making of the present invention has the effect that delicate fragrance is good to eat, propose gas inducing resuscitation and contribute to enteron aisle to digest, and is convenient to carry, healthy, fashion.
The specific embodiment
The following examples are to describe in further detail of the present invention.
Embodiment 1
Take raw material and batching (take 0.3g carragheen, 0.9g konjac glucomannan, 1g converted starch, 24g white granulated sugar mix in a 50mL beaker, take 24g honey in 50mL beaker, take 0.096g flavoring rose essence and 0.144g miel is skillful in 10mL beaker).
→ with 50mL beaker, weigh colloid, converted starch and white granulated sugar, add and in the 150mL beaker that fills 40mL hot deionized water, carry out limit heating edge colloidal sol.(control well temperature, unsuitable too high)
After fully stirring, → the deionized water that adds appropriate heat in honey pours in the 150mL beaker that dissolves colloid.
→ put into a little roseleaf fully to stir.
→ by about 6mL deionized water, essence is washed in the total beaker of 150mL.
→ after again fully stirring, be distributed into mould and be divided into 8 parts of finished products (take 8 products as producing sample), every net weight 12g.
→ every duplicate samples adds 250mL left and right water Instant Drinks.
Lime light: colloidal sol, join in honey with wash the deionized water that essence uses and be controlled at about 50mL.
Although illustrated and described embodiments of the invention, for the ordinary skill in the art, be appreciated that without departing from the principles and spirit of the present invention and can carry out multiple variation, modification, replacement and modification to these embodiment, scope of the present invention is limited by claims and equivalent thereof.

Claims (8)

1. a honey petal tea-making, is characterized in that: this tea-making is comprised of honey, white granulated sugar, essence, colloid, converted starch, petal and water.
2. honey petal tea-making as claimed in claim 1, it is characterized in that: the percentage by weight of this tea-making consists of: honey 20-50%, white granulated sugar 1-25%, essence 0.1-2.5 ‰, colloid 1-4%, converted starch 1%-5%, petal 1-6%, surplus is water.
3. honey petal tea-making as claimed in claim 1, is characterized in that: the percentage by weight of this tea-making consists of: honey 25%, white granulated sugar 25%, essence 2.5 ‰, colloid 1.25%, converted starch 1.25%, petal 2%, water 45.25%.
4. honey petal tea-making as claimed in claim 1, is characterized in that: colloid is the mixture of carragheen and konjac glucomannan, and both weight ratios are 2.5: 7.5.
5. honey petal tea-making as claimed in claim 1, is characterized in that: converted starch is hydroxypropyl PASELLI EASYGEL.
6. honey petal tea-making as claimed in claim 1, is characterized in that: petal is one or more in several petals such as roseleaf, sweet osmanthus lobe, jasmine petal, daisy_petal part or Roselle lobe.
7. honey petal tea-making as claimed in claim 5, is characterized in that: essence is honey essence and the essence corresponding with petal kind.
8. a method of preparing the honey petal tea-making as described in claim 1-6 any one, is characterized in that: the concrete steps of the method are as follows:
(1) take colloid, converted starch and white granulated sugar, then put into container A and mix, take honey and put into container B, take essence and put into container C;
(2) mixed system in container A is poured in container D filled with hot water and carried out colloidal sol;
(3) pour in container D after adding a small amount of hot water fully to stir in container B in honey;
(4) then take petal, join in container D, and stir;
(5) essence in container C is proceeded in container D, after stirring, pack in mould, make block tea-making.
CN201410011063.7A 2014-01-10 2014-01-10 A kind of Mel petal tea-making and preparation method thereof Expired - Fee Related CN103749828B (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104605084A (en) * 2015-01-20 2015-05-13 丁灏 Osmanthus-scented willow leaf and mint tea
CN104605078A (en) * 2015-01-20 2015-05-13 丁灏 Osmanthus-scented mulberry leaf and mint tea
CN104605083A (en) * 2015-01-20 2015-05-13 丁灏 Osmanthus-scented bamboo leaf and mint tea
CN106359749A (en) * 2016-08-29 2017-02-01 贵州凤冈七彩农业综合开发有限公司 Preparation method of honey osmanthus fragrans flower tea
CN110074232A (en) * 2019-06-05 2019-08-02 浙江骄栀科技有限公司 A kind of preparation method of jasmine tea

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1111110A (en) * 1994-05-05 1995-11-08 邹曼华 Natural petal tea and its preparation
CN1276163A (en) * 2000-06-15 2000-12-13 张文举 Shaped tea
CN1833550A (en) * 2006-04-04 2006-09-20 白坦 Fresh flower synthetic beverage and its prepn. process
CN1954681A (en) * 2005-10-28 2007-05-02 天津中英纳米科技发展有限公司 Rose and green tea and vinegar beverage and its preparation method
CN101796988A (en) * 2009-02-05 2010-08-11 颜廷润 Manufacturing method of rose tea
CN102007990A (en) * 2009-09-07 2011-04-13 缪娟 Three-flower tea drink and production method thereof
CN102178317A (en) * 2011-04-13 2011-09-14 禹治云 Rose beverage and preparation method thereof
CN102986982A (en) * 2012-09-29 2013-03-27 江苏爱福特科技开发有限公司 Method for manufacturing honey citron tea

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1111110A (en) * 1994-05-05 1995-11-08 邹曼华 Natural petal tea and its preparation
CN1276163A (en) * 2000-06-15 2000-12-13 张文举 Shaped tea
CN1954681A (en) * 2005-10-28 2007-05-02 天津中英纳米科技发展有限公司 Rose and green tea and vinegar beverage and its preparation method
CN1833550A (en) * 2006-04-04 2006-09-20 白坦 Fresh flower synthetic beverage and its prepn. process
CN101796988A (en) * 2009-02-05 2010-08-11 颜廷润 Manufacturing method of rose tea
CN102007990A (en) * 2009-09-07 2011-04-13 缪娟 Three-flower tea drink and production method thereof
CN102178317A (en) * 2011-04-13 2011-09-14 禹治云 Rose beverage and preparation method thereof
CN102986982A (en) * 2012-09-29 2013-03-27 江苏爱福特科技开发有限公司 Method for manufacturing honey citron tea

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104605084A (en) * 2015-01-20 2015-05-13 丁灏 Osmanthus-scented willow leaf and mint tea
CN104605078A (en) * 2015-01-20 2015-05-13 丁灏 Osmanthus-scented mulberry leaf and mint tea
CN104605083A (en) * 2015-01-20 2015-05-13 丁灏 Osmanthus-scented bamboo leaf and mint tea
CN106359749A (en) * 2016-08-29 2017-02-01 贵州凤冈七彩农业综合开发有限公司 Preparation method of honey osmanthus fragrans flower tea
CN110074232A (en) * 2019-06-05 2019-08-02 浙江骄栀科技有限公司 A kind of preparation method of jasmine tea

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