CN105594935A - Preparation method of violet flower tea - Google Patents
Preparation method of violet flower tea Download PDFInfo
- Publication number
- CN105594935A CN105594935A CN201610083592.7A CN201610083592A CN105594935A CN 105594935 A CN105594935 A CN 105594935A CN 201610083592 A CN201610083592 A CN 201610083592A CN 105594935 A CN105594935 A CN 105594935A
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- CN
- China
- Prior art keywords
- flowers
- pollen
- violet
- tea
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of violet flower tea. The violet flower tea is prepared from raw materials including tea flowers, violet flowers, corn flowers and longan polysaccharide, wherein the flowers above are treated by a grinding method to obtain wall-broken pollen of the flowers; the fruit longan is prepared into a dried product and the purified longan polysaccharide is separated from pulp of the dried product; the wall-broken pollen of the tea flowers, the wall-broken pollen of the violet flowers and the wall-broken pollen of the corn flowers are taken according to proper amount, and are mixed with small amount of the longan polysaccharide; and then the mixture is packaged into a vacuum plastic food bag to obtain an ideal beverage material which is nutritional, delicious and aromatic, and contains nutrients capable of being sufficiently absorbed by human bodies.
Description
Technical field
The present invention relates to drink tea material technology field, particularly a kind of preparation method of violet jasmine tea.
Background technology
Traditional jasmine tea type drink manufacture of materials preparation, mainly make material with the flower of plant, be prepared into dry product, after going out taste for people's thermal, drink, there is no longan polysaccharide nutrition dispensing, there is no Tea Flower, gillyflower, the synthetic nutrition of popcorn and fragrant taste, its multiple nutritional components can not fully absorb.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, provide one to there is gillyflower, popcorn and Tea Flower nutrition, fragrance and longan polysaccharide, can fully absorb the preparation method of the violet jasmine tea of its nutritional labeling.
The object of the invention is to be achieved through the following technical solutions, the preparation method of violet jasmine tea, by Tea Flower pollen, gillyflower pollen, popcorn pollen, separately adds longan polysaccharide to mix composition, and special feature is; Above-mentioned several pollen uses polishing to make broken pollen, produces longan polysaccharide with fruit longan, and these several raw material are mixed and make violet jasmine tea.
Below in conjunction with embodiment, the present invention is further illustrated, pollen broken wall method of the present invention is used polishing, by pollen fragmentation with high speed disintegrator, cross 100 mesh sieves, pollen after pulverizing is mixed well with equivalent distilled water, as in the following refrigerator-freezer of temperature of 20 degree C freezing 24 hours, taking-up is placed in the warm water about 45 degree C it is dissolved completely, after 1 to 2 hour, pollen grain just there will be many crackles, like this, grind with colloidal mill, can broken wall be broken pollen through cycle operation repeatedly, fruit longan is produced longan polysaccharide, longan system is dry, from longan dry fruit pulp, extract and separate, purifying is longan polysaccharide, Tea Flower broken pollen deal of the present invention is 40%, gillyflower broken pollen deal is 30%, popcorn broken pollen deal is 10%, longan polysaccharide deal is 20%, various deal materials are mixed in together, through sterilizing, be filled into plastic vacuum packaged food bag, complete its preparation method.
Advantage of the present invention is; The drink material of pure natural, can make human body fully absorb its nutrient, the delicious fragrance of entrance.
Claims (1)
1. the preparation method of a violet jasmine tea, formed by tea plant pollen, violet pollen, zasiokaurin, longan polysaccharide, it is characterized in that: tea plant pollen, violet pollen, zasiokaurin are made respectively to broken pollen, its Tea Flower broken pollen deal is 40%, gillyflower broken pollen deal is 30%, popcorn broken pollen deal is 10%, longan polysaccharide deal is 20%, its various deal materials are mixed in together, through sterilizing, be filled into plastic vacuum packaged food bag, complete its preparation method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610083592.7A CN105594935A (en) | 2016-02-13 | 2016-02-13 | Preparation method of violet flower tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610083592.7A CN105594935A (en) | 2016-02-13 | 2016-02-13 | Preparation method of violet flower tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105594935A true CN105594935A (en) | 2016-05-25 |
Family
ID=55975743
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610083592.7A Pending CN105594935A (en) | 2016-02-13 | 2016-02-13 | Preparation method of violet flower tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105594935A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578789A (en) * | 2016-11-19 | 2017-04-26 | 蚌埠市涂山村富民石榴专业合作社 | Nutritional and health-care matthiola incana and corn drink |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1425452A (en) * | 2003-01-16 | 2003-06-25 | 上海寿祺多糖食品研究所 | Longan aril and wolfberry fruit polysaccharide health-care liquid and its preparing method and use |
| CN104904885A (en) * | 2015-06-08 | 2015-09-16 | 黄山光明茶业有限公司 | Preparation method for scented tea of tea tree |
-
2016
- 2016-02-13 CN CN201610083592.7A patent/CN105594935A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1425452A (en) * | 2003-01-16 | 2003-06-25 | 上海寿祺多糖食品研究所 | Longan aril and wolfberry fruit polysaccharide health-care liquid and its preparing method and use |
| CN104904885A (en) * | 2015-06-08 | 2015-09-16 | 黄山光明茶业有限公司 | Preparation method for scented tea of tea tree |
Non-Patent Citations (3)
| Title |
|---|
| 刘宝家 等: "《食品加工技术、工艺和配方大全 续集4 下》", 31 August 1998, 科学技术文献出版社 * |
| 滕文军: "《玉米食品加工工艺与配方》", 31 January 2001, 科学技术文献出版社 * |
| 董占军 等: "《药师论茶》", 31 July 2010, 河北科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578789A (en) * | 2016-11-19 | 2017-04-26 | 蚌埠市涂山村富民石榴专业合作社 | Nutritional and health-care matthiola incana and corn drink |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160525 |