CN104146099A - Apple Flavor tea and production method thereof - Google Patents
Apple Flavor tea and production method thereof Download PDFInfo
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- CN104146099A CN104146099A CN201410430615.8A CN201410430615A CN104146099A CN 104146099 A CN104146099 A CN 104146099A CN 201410430615 A CN201410430615 A CN 201410430615A CN 104146099 A CN104146099 A CN 104146099A
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Abstract
The present invention discloses an apple flavor tea and a production method thereof, and is characterized in that: the apple flavor tea comprises the following weight percentages of apples, tea and flavoring agent. The apples are dry fruits which are made from drying the apple fruits and neutralizing the fruit acid, and the particle size of the apples and tea is controlled between 10-20 mesh. The compounding ratio of each constituents is as follows: 50%-65% of apples, 30%-45% of tea and 1%-5% of flavoring agent. The tea is green tea, black tea, oolong tea, immature Chinese holly leaf, or other finished tea. The flavoring agent is aromatic plants or dried fruit which can release various aromas. The apples and tea are respectively dried by baking, cut to pieces, screened and winnowed for grading, after that, apples and tea with particle size between 10-20 mesh are obtained. Mixing the apples and tea according to the ratio, adding the flavoring agent according to the ratio, scenting for 30-90 minutes, and packaging to get the apple flavor tea finished product.
Description
Technical field
the present invention relates to a kind of apple aroma tea and manufacture method thereof.
Background technology
apple is cosmetic good merchantable brand, can lose weight, and can make again skin lubrication tender.Apple is kind of a food low in calories, and every 100 grams only produce 60 kilocalories of heats; In apple, nutrition solubility is large, is easily absorbed by the body, therefore there is the title of " running water ", is conducive to dissolve element sulphur, makes skin lubrication tender.In apple, also have the elements such as copper, iodine, manganese, zinc, potassium, human body is as lacked these elements, and skin will be dried, easily splits, very itch.The people who eats more apple is low more than the people who does not eat or eat the less apple probability of catching a cold.So, have scientist and doctor apple are called to " omnibearing healthy fruit " or call " general practitioner ".Air pollution is more serious, eats apple more and can improve respiratory system and PFT, and protection lung avoids the impact of airborne dust and flue dust.At present, the product that utilizes apple and tea to coordinate on market to quote seldom, is starved of a kind of apple tea that strengthens passive protective physical fitness.
Summary of the invention
the object of the invention is: a kind of apple aroma tea and manufacture method thereof are provided.With simple method, utilize the beneficiating ingredient of apple and tealeaves to there is again the apple aroma tea of various fragrance, for apple converted products increases new varieties, can make again apple obtain comprehensive utilization, increase orchard worker's economic benefit, strengthen passive protective physical fitness simultaneously.
realize the technical scheme of the object of the invention: a kind of apple aroma tea, it is characterized in that: apple, tealeaves and aromatic by following weight percentage form, described apple is after its fructufy is dried, the dry fruit made from tartaric acid again, the granularity of apple and tealeaves is controlled at 10-20 order, and each component proportion is as follows: apple 50%-65%; Tealeaves 30%-45%; Aromatic 1%-5%.
described tealeaves is green tea, black tea, oolong tea, Ilex Latifolia Thunb, or other one-tenth are sampled tea.
described aromatic is plant fruit or the dried flower that can discharge various fragrance.
described apple, tealeaves are dried respectively, shredded, through screening and selection by winnowing, carry out after classification, obtaining respectively particle size range is 10-20 object fine grained apple and tealeaves, by said ratio, first mix fine grain apple and tealeaves, by said ratio, add aromatic again, after basement 30-90 processed minute, packing is apple aroma tea finished product.
when described aromatic is liquid bouquet type composition, in the swing roller of the fine grained apple that mixes and tealeaves is housed, limit is rotated lateral dominance and with the equal Uniform of sprayer, is sprayed into the aromatic of formula ratio; When aromatic is the solid-state bouquet type composition of micronize capsule, utilize cantilever Conicaldoublewormmixer, in the fine grained apple in this mixer and the mixture of tealeaves, add the aromatic of formula ratio; When aromatic is plant dried flower, after the chopping of plant dried flower, by formula ratio, is added to and mixes in the fine grained apple of equal Uniform and the mixture of tealeaves, can adopt manual mixing, also can adopt mechanical mixture.
the invention has the beneficial effects as follows, apple aroma tea of the present invention, as the apple dry fruit of main component, is not suitable for directly ediblely or be processed into dried fruit, preserved fruit, drinks etc. though its sugared content of these fruits is low, but still has the various wholesome composition of apple.Therefore, the present invention not only makes fruit in each of every strain apple be utilized in period, improved comprehensive utilization ratio, increased orchard worker's economic benefit, new apple converted products and new local tea variety have been increased, and when drinking tea, also obtained the beneficiating ingredient of apple, strengthen passive protective physical fitness.In the middle of the present invention, by fruit removal tartaric acid, prevent theophylline and tartaric acid neutralization reaction.
in tea after brewing, contain fruital taste, improve mouthfeel, the delicate fragrance of purifying tea more, and in tea, contain a certain amount of fruit nutrition, and supplement the required trace element of health, regulate balance, improve healthy.
the specific embodiment:
embodiment 1
a kind of apple aroma tea, it is characterized in that: apple, tealeaves and aromatic by following weight percentage form, described apple is after its fructufy is dried, then in and tartaric acid and the dry fruit made, the granularity of apple and tealeaves is controlled at 10-20 order, and each component proportion is as follows: apple 50%-65%; Tealeaves 30%-45%; Aromatic 1%-5%.
described tealeaves is green tea, black tea, oolong tea, Ilex Latifolia Thunb, or other one-tenth are sampled tea.
described aromatic is plant fruit or the dried flower that can discharge various fragrance.
described apple, tealeaves are dried respectively, shredded, through screening and selection by winnowing, carry out after classification, obtaining respectively particle size range is 10-20 object fine grained apple and tealeaves, by said ratio, first mix fine grain apple and tealeaves, by said ratio, add aromatic again, after basement 30-90 processed minute, packing is apple aroma tea finished product.
when described aromatic is liquid bouquet type composition, in the swing roller of the fine grained apple that mixes and tealeaves is housed, limit is rotated lateral dominance and with the equal Uniform of sprayer, is sprayed into the aromatic of formula ratio; When aromatic is the solid-state bouquet type composition of micronize capsule, utilize cantilever Conicaldoublewormmixer, in the fine grained apple in this mixer and the mixture of tealeaves, add the aromatic of formula ratio; When aromatic is plant dried flower, after the chopping of plant dried flower, by formula ratio, is added to and mixes in the fine grained apple of equal Uniform and the mixture of tealeaves, can adopt manual mixing, also can adopt mechanical mixture.
Claims (5)
1. an apple aroma tea, it is characterized in that: apple, tealeaves and aromatic by following weight percentage form, described apple is after its fructufy is dried, then in and tartaric acid and the dry fruit made, the granularity of apple and tealeaves is controlled at 10-20 order, and each component proportion is as follows: apple 50%-65%; Tealeaves 30%-45%; Aromatic 1%-5%.
2. apple aroma tea according to claim 1, is characterized in that: described tealeaves is green tea, black tea, oolong tea, Ilex Latifolia Thunb, or other one-tenth are sampled tea.
3. apple aroma tea according to claim 1, is characterized in that: described aromatic is plant fruit or the dried flower that can discharge various fragrance.
4. the manufacture method of apple aroma tea according to claim 1, it is characterized in that: apple, tealeaves are dried respectively, shredded, through screening and selection by winnowing, carry out after classification, obtaining respectively particle size range is 10-20 object fine grained apple and tealeaves, by said ratio, first mix fine grain apple and tealeaves, then add aromatic by said ratio, after basement 30-90 processed minute, packing is apple aroma tea finished product.
5. the manufacture method of apple aroma tea according to claim 4, it is characterized in that: when aromatic is liquid bouquet type composition, in the swing roller of the fine grained apple that mixes and tealeaves is housed, limit is rotated lateral dominance and with the equal Uniform of sprayer, is sprayed into the aromatic of formula ratio; When aromatic is the solid-state bouquet type composition of micronize capsule, utilize cantilever Conicaldoublewormmixer, in the fine grained apple in this mixer and the mixture of tealeaves, add the aromatic of formula ratio; When aromatic is plant dried flower, after the chopping of plant dried flower, by formula ratio, is added to and mixes in the fine grained apple of equal Uniform and the mixture of tealeaves, can adopt manual mixing, also can adopt mechanical mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410430615.8A CN104146099A (en) | 2014-08-29 | 2014-08-29 | Apple Flavor tea and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410430615.8A CN104146099A (en) | 2014-08-29 | 2014-08-29 | Apple Flavor tea and production method thereof |
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| CN104146099A true CN104146099A (en) | 2014-11-19 |
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| CN201410430615.8A Pending CN104146099A (en) | 2014-08-29 | 2014-08-29 | Apple Flavor tea and production method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472767A (en) * | 2014-12-29 | 2015-04-01 | 李作冰 | Making method for fruit and vegetable tea and fruit and vegetable tea made by method |
| CN105432902A (en) * | 2016-01-22 | 2016-03-30 | 三只松鼠股份有限公司 | Juicy peach taste fruit grain tea and preparing method thereof |
| CN105580931A (en) * | 2016-01-22 | 2016-05-18 | 三只松鼠股份有限公司 | Blueberry-flavored fruit grain tea and preparation method thereof |
| CN106359718A (en) * | 2016-10-11 | 2017-02-01 | 福建八马茶业有限公司 | Method for producing Oolong-fruit tea |
| CN107223730A (en) * | 2017-07-26 | 2017-10-03 | 宁德市白马山茶叶有限公司 | Fruit flavor white tea and its preparation technology |
| CN108634042A (en) * | 2018-05-01 | 2018-10-12 | 蔚长飞 | A kind of production method and products thereof of apple aroma Fu tea |
| CN111990506A (en) * | 2020-08-21 | 2020-11-27 | 荣鼎(广东)生物科技有限公司 | Mei Teng fruit tea and preparation method thereof |
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| CN1326686A (en) * | 2001-06-13 | 2001-12-19 | 金文宗 | Fig fragrance tea and its producing method |
| CN102440306A (en) * | 2010-10-13 | 2012-05-09 | 段英侠 | Apple green tea beverage |
| CN102763740A (en) * | 2012-07-11 | 2012-11-07 | 华中农业大学 | Method for preparing grapefruit scented tea |
| CN103371246A (en) * | 2012-04-23 | 2013-10-30 | 于杰 | Healthcare green tea, apple and liquorice compound beverage |
| CN103828963A (en) * | 2014-01-06 | 2014-06-04 | 西南大学 | Novel chloranthus tea processing method |
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| CN1326686A (en) * | 2001-06-13 | 2001-12-19 | 金文宗 | Fig fragrance tea and its producing method |
| CN102440306A (en) * | 2010-10-13 | 2012-05-09 | 段英侠 | Apple green tea beverage |
| CN103371246A (en) * | 2012-04-23 | 2013-10-30 | 于杰 | Healthcare green tea, apple and liquorice compound beverage |
| CN102763740A (en) * | 2012-07-11 | 2012-11-07 | 华中农业大学 | Method for preparing grapefruit scented tea |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472767A (en) * | 2014-12-29 | 2015-04-01 | 李作冰 | Making method for fruit and vegetable tea and fruit and vegetable tea made by method |
| CN105432902A (en) * | 2016-01-22 | 2016-03-30 | 三只松鼠股份有限公司 | Juicy peach taste fruit grain tea and preparing method thereof |
| CN105580931A (en) * | 2016-01-22 | 2016-05-18 | 三只松鼠股份有限公司 | Blueberry-flavored fruit grain tea and preparation method thereof |
| CN106359718A (en) * | 2016-10-11 | 2017-02-01 | 福建八马茶业有限公司 | Method for producing Oolong-fruit tea |
| CN107223730A (en) * | 2017-07-26 | 2017-10-03 | 宁德市白马山茶叶有限公司 | Fruit flavor white tea and its preparation technology |
| CN107223730B (en) * | 2017-07-26 | 2019-08-27 | 宁德市白马山茶叶有限公司 | The preparation process of fruit flavor white tea |
| CN108634042A (en) * | 2018-05-01 | 2018-10-12 | 蔚长飞 | A kind of production method and products thereof of apple aroma Fu tea |
| CN111990506A (en) * | 2020-08-21 | 2020-11-27 | 荣鼎(广东)生物科技有限公司 | Mei Teng fruit tea and preparation method thereof |
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Application publication date: 20141119 |