CN106509278A - Nutritional flower fruit tea and preparation method thereof - Google Patents
Nutritional flower fruit tea and preparation method thereof Download PDFInfo
- Publication number
- CN106509278A CN106509278A CN201611116787.3A CN201611116787A CN106509278A CN 106509278 A CN106509278 A CN 106509278A CN 201611116787 A CN201611116787 A CN 201611116787A CN 106509278 A CN106509278 A CN 106509278A
- Authority
- CN
- China
- Prior art keywords
- parts
- fructus
- meat
- flower
- pulp
- 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
Links
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
Abstract
The present invention relates to a nutritional flower fruit tea comprising the following raw materials by weight: a flower tea component, a fruit tea component, 8-14 parts of rocky sugar and 10-15 parts of honey dry powder, the flower tea component comprises 15-30 parts of rose flower, 20-35 parts of Hibiscus sabdariffa, 15-25 parts of rosemary, 10-15 parts of licorice, 10-15 parts of sweet-scented osmanthus, 10-15 parts of honeysuckle, 10-15 parts of jasmine flower, 8-10 parts of senecio cineraria, 5-15 parts of Chinese wolfberry and 5-10 parts of mint leaves, and the fruit tea component comprises 20-40 parts of grapefruit skin, 10-30 parts of apple pulp, 12-20 parts of kiwi fruit pulp, 11-25 parts of Dangshan pear pulp, 10-25 parts of Citrus sinensis Osbeck pulp, 10-25 parts of citrus reticulate, 15-30 parts of raisins, 10-15 parts of longan pulp, 10-20 parts of papaya, 6-15 parts of fructus momordicae pulp, 6-10 parts of hawthorn pulp, 8-16 parts of Lemon pulp, 7-13 parts of coconut pulp, 8-15 parts of pineapple pulp, 6-15 parts of Hami melon pulp, 8-15 parts of Ananas comosus pulp, 6-18 parts of mango pulp and 15-25 parts of purple sweet potato. The flower fragrance and the fruity flavor of the nutritional flower fruit tea are compatible softly, the fragrance is overflowing, and refreshing, the flavor is sweet, sour and pure, while meeting the needs of human nutrition, the nutritional flower fruit tea can effectively nourish intestines to achieve health-care, beautifying and detoxification effect, and the preparation method is simple and convenient.
Description
Technical field
The present invention relates to flower tea technical field, specifically a kind of nutrition flower tea and preparation method thereof.
Background technology
In Europe, flower tea has been very universal beverage, is commonly used to replace boiled water, coffee and black tea.Flower tea is
Bakee with the flower of plant in the Nature, fruit, root, stem and leaf drying and form, in composition containing abundant vitamin C, B2,
Ferrum, calcium, Folic Acid and vitamin, can help digest, more can skin maintenance, natural food, decaffeinated and tannic acid.For a long time
Drink can delay cell senescence, beautification skin and can health preserving, nervous spirit can be made to be able to loosen, recover with relieving mood
Calmness, therefore the wholefood of optimal health care is listed in Chinese medicine.
The content of the invention
It is an object of the invention to provide a kind of nutrition flower tea and preparation method thereof, the fragrance of a flower and the fruit of the nutrition flower tea
Fragrant compatible soft, fragrance overflows, refreshing, and flavour is sour-sweet pure, effectively can grow while human nutrition needs are met
Foster intestinal, reaches the effect of health preserving and eliminating toxin and beautifying the skin, and its preparation method is simple and convenient.
To achieve these goals, the technical solution used in the present invention is that a kind of nutrition flower tea, its raw material are matched somebody with somebody by weight
Than including：Scented tea component, fruit juice component, crystal sugar 8-14 and honey powder 10-15, wherein, scented tea component includes：Flos Rosae Rugosae flower
15-30, Hibiscus Sabdariffa Linn 20-35, Herba Rosmarini Officinalis 15-25, Radix Glycyrrhizae 10-15, Flos Osmanthi Fragrantis 10-15, Flos Lonicerae 10-15, Flos Jasmini Sambac 10-15, snow
Chrysanthemum 8-10, Fructus Lycii 5-15 and mentha leave 5-10, the fruit juice component include：Pomelo peel 20-40, apple grunt 10-30, Fructus actinidiae chinensiss meat
12-20, Dangshan pear meat 11-25, orange sarcocarp 10-25, Citrus meat 10-25, dried Fructus Vitis viniferae 15-30, Arillus Longan 10-15, Fructus Chaenomeliss 10-
20th, arhat sarcocarp 6-15, Fructus Crataegi 6-10, Limon pulp 8-16, Endosperm Cocois 7-13, Fructus Ananadis comosi meat 8-15, hami melon meat 6-15, phoenix
Pears meat 8-15, mango 6-18 and Rhizoma Steudnerae Henryanae 15-25.
Used as a modification of the present invention, the concrete weight proportion of the scented tea component is：Flos Rosae Rugosae flower：Hibiscus Sabdariffa Linn：Fan
It is repeatedly fragrant：Radix Glycyrrhizae：Flos Osmanthi Fragrantis：Flos Lonicerae：Flos Jasmini Sambac：Snow chrysanthemum:Fructus Lycii:Mentha leave is 25-30：28-30：20-22：12-14：10-13：
11-12：10-12：9-10：8-10：7-9.
Used as a modification of the present invention, the concrete weight proportion of the fruit juice component is：Pomelo peel：Apple grunt：Macaque
Fructus Persicae meat：Dangshan pear meat：Orange sarcocarp：Citrus meat：Dried Fructus Vitis viniferae：Arillus Longan：Fructus Chaenomeliss：Arhat sarcocarp：Fructus Crataegi：Limon pulp：Coconut palm
Sub- meat：Fructus Ananadis comosi meat：Hami melon meat：Fructus Ananadis comosi meat：Mango：Rhizoma Steudnerae Henryanae is 25-30：25-30：18-20：18-24：18-25：20-23：
26-29：10-12：15-20：8-12：8-10：10-12：10-11：10-13：10-12：12-14：15-18：22-25.
Used as a modification of the present invention, the raw material includes by weight ratio：Flos Rosae Rugosae flower 25-30, Hibiscus Sabdariffa Linn 28-
30th, Herba Rosmarini Officinalis 20-22, Radix Glycyrrhizae 12-14, Flos Osmanthi Fragrantis 10-13, Flos Lonicerae 11-12, Flos Jasmini Sambac 10-12, snow chrysanthemum 9-10, Fructus Lycii 8-10
With mentha leave 7-9；Pomelo peel 25-30, apple grunt 25-30, Fructus actinidiae chinensiss meat 18-20, Dangshan pear meat 18-24, orange sarcocarp 18-
25th, Citrus meat 20-23, dried Fructus Vitis viniferae 26-29, Arillus Longan 10-12, Fructus Chaenomeliss 15-20, arhat sarcocarp 8-12, Fructus Crataegi 8-10, Fructus Citri Limoniae
Sarcocarp 10-12, Endosperm Cocois 10-11, Fructus Ananadis comosi meat 10-13, hami melon meat 10-12, Fructus Ananadis comosi meat 12-14, mango 15-18 and Rhizoma Steudnerae Henryanae
22-25；And crystal sugar 8-14 and honey powder 10-15.
The preparation method of the above-mentioned nutrition flower tea that the present invention is also proposed, comprises the steps：
（1）To include Flos Rosae Rugosae flower, Hibiscus Sabdariffa Linn, Herba Rosmarini Officinalis, Radix Glycyrrhizae, Flos Osmanthi Fragrantis, Flos Lonicerae, Flos Jasmini Sambac, snow chrysanthemum, Fructus Lycii and Herba Menthae
The scented tea component of leaf is weighed respectively according to weight proportion；
（2）Load weighted scented tea component is first dried and is pulverized and mixed afterwards, then pelletize is loaded filter bag for the pellet of 15-20 mesh
Middle formation scented tea bag；
（3）To include pomelo peel, apple grunt, Fructus actinidiae chinensiss meat, Dangshan pear meat, orange sarcocarp, Citrus meat, dried Fructus Vitis viniferae, Arillus Longan,
The fruit of Fructus Chaenomeliss, arhat sarcocarp, Fructus Crataegi, Limon pulp, Endosperm Cocois, Fructus Ananadis comosi meat, hami melon meat, Fructus Ananadis comosi meat, mango and Rhizoma Steudnerae Henryanae
Tea component is weighed respectively according to weight proportion；
（4）By load weighted fruit juice component be respectively adopted tap water clean after be put into it is stand-by in fruit tray, by the fruit juice group in fruit tray
Dividing carries out pelletizing formation pellet, and all particle diameters are maintained at 1-1.5cm；
（5）By step（4）In made by pellet be put in dehydrator and adopt oven drying at low temperature, the fruit grain after drying and crystal sugar and
Honey powder carries out being mixed to form fruit juice compound；
（6）Scented tea bag and fruit juice compound are carried out into asepsis vacuum packing together, flower tea Instant Drinks bag is formed.
Used as a modification of the present invention, the temperature for carrying out oven drying at low temperature using dehydrator is maintained at 70-80 DEG C, during drying
Between be 5-8 hours.
Relative to prior art, the nutrition flower tea for being proposed of the present invention does not contain any additive, has no side effect safely,
With low cost, using scented tea filter bag bag and the common compatibility of fruit juice compound, the permeable filter cloth bag of effective ingredient of scented tea is quick, thorough
Bottom is leached, and has no effect on the eating mouth feel and tea cleanliness factor of fruit juice compound, due to employ completely pure natural scented tea and
Dried fruitss configuration is formed, and is not added with the food additive such as any essence and flavoring agent, has been effectively retained the former taste original flavor of flowers and fruits and natural characteristic,
It is a kind of Green health-preserving beverage of pure natural.Dark brown bright-coloured during Instant Drinks, fragrance is elegant, and flavour is sour-sweet pure, and can give out pure
Natural fragrance, reach when drinking regard, taste, the pleasure of the senses of olfactory sensation, the long-term drink flower tea can effectively relieving mood, nourish
Intestinal, conditioning body and mind, reach the effect of health preserving and eliminating toxin and beautifying the skin.
Specific embodiment
In order to deepen the understanding of the present invention and understanding, the present invention is embodied as below by the description of embodiment
Mode is further described and introduces.
A kind of nutrition flower tea, its raw material include by weight ratio：Scented tea component, fruit juice component, crystal sugar 8-14 and Mel
Dry powder 10-15, wherein, scented tea component includes：Flos Rosae Rugosae flower 15-30, Hibiscus Sabdariffa Linn 20-35, Herba Rosmarini Officinalis 15-25, Radix Glycyrrhizae 10-15,
Flos Osmanthi Fragrantis 10-15, Flos Lonicerae 10-15, Flos Jasmini Sambac 10-15, snow chrysanthemum 8-10, Fructus Lycii 5-15 and mentha leave 5-10, the fruit juice component
Including：Pomelo peel 20-40, apple grunt 10-30, Fructus actinidiae chinensiss meat 12-20, Dangshan pear meat 11-25, orange sarcocarp 10-25, Citrus meat
10-25, dried Fructus Vitis viniferae 15-30, Arillus Longan 10-15, Fructus Chaenomeliss 10-20, arhat sarcocarp 6-15, Fructus Crataegi 6-10, Limon pulp 8-16,
Endosperm Cocois 7-13, Fructus Ananadis comosi meat 8-15, hami melon meat 6-15, Fructus Ananadis comosi meat 8-15, mango 6-18 and Rhizoma Steudnerae Henryanae 15-25.
Preferably, the making raw material of above-mentioned nutrition flower tea includes by weight ratio：Flos Rosae Rugosae flower 25-30, Hibiscus Sabdariffa Linn 28-
30th, Herba Rosmarini Officinalis 20-22, Radix Glycyrrhizae 12-14, Flos Osmanthi Fragrantis 10-13, Flos Lonicerae 11-12, Flos Jasmini Sambac 10-12, snow chrysanthemum 9-10, Fructus Lycii 8-10
With mentha leave 7-9；Pomelo peel 25-30, apple grunt 25-30, Fructus actinidiae chinensiss meat 18-20, Dangshan pear meat 18-24, orange sarcocarp 18-
25th, Citrus meat 20-23, dried Fructus Vitis viniferae 26-29, Arillus Longan 10-12, Fructus Chaenomeliss 15-20, arhat sarcocarp 8-12, Fructus Crataegi 8-10, Fructus Citri Limoniae
Sarcocarp 10-12, Endosperm Cocois 10-11, Fructus Ananadis comosi meat 10-13, hami melon meat 10-12, Fructus Ananadis comosi meat 12-14, mango 15-18 and Rhizoma Steudnerae Henryanae
22-25；And crystal sugar 8-14 and honey powder 10-15.
Embodiment 1：（1）The raw material of composition scented tea component is weighed respectively according to following weight proportion：Flos Rosae Rugosae flower 26, Lip river god
28, Herba Rosmarini Officinalis 21, Radix Glycyrrhizae 12, Flos Osmanthi Fragrantis 11, Flos Lonicerae 12, Flos Jasmini Sambac 11, snow chrysanthemum 10, Fructus Lycii 10 and mentha leave 8 are spent, by what is weighed
Scented tea component raw material is further dried sterilization in being put into dehydrator, dry the temperature control of sterilization at 80 DEG C, drying time
For 0.5-1 hours, the raw material moisture for being dried to scented tea component is 5wt%.Then the scented tea component raw material for passing through drying sterilization is entered
Row roll be pulverized and mixed and pelletize for 15-20 mesh pellet it is stand-by.The pellet for weighing 2.5-3g loads in filter cloth bag and seals shape
Into scented tea bag.
（2）The raw material of composition fruit juice component is weighed respectively according to following weight proportion：Pomelo peel 26, apple grunt 29, macaque
Fructus Persicae meat 19, Dangshan pear meat 20, orange sarcocarp 22, Citrus meat 21, dried Fructus Vitis viniferae 27, Arillus Longan 11, Fructus Chaenomeliss 16, arhat sarcocarp 10, mountain
Fructus Crataegi 9, Limon pulp 11, Endosperm Cocois 10, Fructus Ananadis comosi meat 11, hami melon meat 11, Fructus Ananadis comosi meat 12, mango 16 and Rhizoma Steudnerae Henryanae 22, will claim
Measured fruit juice component raw material be respectively adopted after tap water is cleaned be put into it is stand-by in fruit tray, skin that the sarcocarp in fruit tray is contained,
Core or seed are removed（Such as apple grunt, Fructus Crataegi, Limon pulp, Fructus Chaenomeliss etc.）, all raw materials are carried out into pelletizing process then and form grain
The pellet that footpath is maintained at 1-1.5cm is stand-by.Pellet is put in dehydrator carries out drying 7 hours using 75 DEG C of temperature, is dried
Raw material moisture to scented tea component is 10-15wt%.Fruit grain after drying is mixed to form with crystal sugar and honey powder
Fruit juice compound, weighing 15-20g fruit juices compound carries out asepsis vacuum packing together with scented tea bag, forms flower tea Instant Drinks bag.
Flower tea Instant Drinks bag is placed 5-15 days under the conditions of 20-26 DEG C, bag detection is opened, color and luster is constant, microbiological indicator
Almost 0, sense of taste is good.And by flower tea Instant Drinks bag under the conditions of 1-5 DEG C cold preservation 30-60 days, open bag detection, color and luster is constant, micro-
Biological indicators meet the requirement of state food standard, and sense of taste is preferable.
When edible, flower tea Instant Drinks bag opened fruit juice compound and scented tea bag are put in cup together and directly convert temperature and open
Water adds cool water heating to be drinkable, can allocate concentration by adjusting amount of water according to personal taste.The flower tea has simultaneously
There is the delicate fragrance fragrant aroma of scented tea and fruit, rich in taste is refreshing, and due to not adding food additive, therefore nutrition is rich
Richness, flavour are sour-sweet pure, and people can supplement the nutrients while flowers and fruits tea smell, flavour is enjoyed, and nourish intestinal, reach foster
The effect of raw and eliminating toxin and beautifying the skin.
Embodiment 2：（1）The raw material of composition scented tea component is weighed respectively according to following weight proportion：Flos Rosae Rugosae flower 28, Lip river god
28, Herba Rosmarini Officinalis 20, Radix Glycyrrhizae 13, Flos Osmanthi Fragrantis 10, Flos Lonicerae 11, Flos Jasmini Sambac 10, snow chrysanthemum 9, Fructus Lycii 9 and mentha leave 7 are spent, by the flower for weighing
Tea component raw material is further dried sterilization in being put into dehydrator, dry the temperature control of sterilization at 80 DEG C, and drying time is
0.5-1 hours, the raw material moisture for being dried to scented tea component are 5wt%.Then the scented tea component raw material for passing through drying sterilization is carried out
Roll be pulverized and mixed and pelletize for 15-20 mesh pellet it is stand-by.The pellet for weighing 2.5-3g loads in filter cloth bag and seals to be formed
Scented tea bag.
（2）The raw material of composition fruit juice component is weighed respectively according to following weight proportion：Pomelo peel 27, apple grunt 28, macaque
Fructus Persicae meat 20, Dangshan pear meat 22, orange sarcocarp 22, Citrus meat 20, dried Fructus Vitis viniferae 26, Arillus Longan 10, Fructus Chaenomeliss 16, arhat sarcocarp 9, Fructus Crataegi
Meat 10, Limon pulp 10, Endosperm Cocois 11, Fructus Ananadis comosi meat 12, hami melon meat 11, Fructus Ananadis comosi meat 13, mango 17 and Rhizoma Steudnerae Henryanae 24, will weigh
Good fruit juice component raw material is respectively adopted after tap water is cleaned and is put into stand-by in fruit tray, skin that the sarcocarp in fruit tray is contained, core
Or seed is removed（Such as apple grunt, Fructus Crataegi, Limon pulp, Fructus Chaenomeliss etc.）, all raw materials are carried out into pelletizing process then and form particle diameter
The pellet for being maintained at 1-1.5cm is stand-by.Pellet is put in dehydrator carries out drying 7 hours using 75 DEG C of temperature, is dried to
The raw material moisture of scented tea component is 10-15wt%.Fruit grain after drying and crystal sugar and honey powder are carried out being mixed to form fruit
Tea compound, weighing 15-20g fruit juices compound carries out asepsis vacuum packing together with scented tea bag, forms flower tea Instant Drinks bag.
Remaining feature of the present embodiment and advantage are same as Example 1.
Embodiment 3：（1）The raw material of composition scented tea component is weighed respectively according to following weight proportion：Flos Rosae Rugosae flower 25, Lip river god
28, Herba Rosmarini Officinalis 21, Radix Glycyrrhizae 12, Flos Osmanthi Fragrantis 12, Flos Lonicerae 11, Flos Jasmini Sambac 12, snow chrysanthemum 10, Fructus Lycii 10 and mentha leave 9 are spent, by what is weighed
Scented tea component raw material is further dried sterilization in being put into dehydrator, dry the temperature control of sterilization at 80 DEG C, drying time
For 0.5-1 hours, the raw material moisture for being dried to scented tea component is 5wt%.Then the scented tea component raw material for passing through drying sterilization is entered
Row roll be pulverized and mixed and pelletize for 15-20 mesh pellet it is stand-by.The pellet for weighing 2.5-3g loads in filter cloth bag and seals shape
Into scented tea bag.
（2）The raw material of composition fruit juice component is weighed respectively according to following weight proportion：Pomelo peel 30, apple grunt 30, macaque
Fructus Persicae meat 18, Dangshan pear meat 23, orange sarcocarp 24, Citrus meat 22, dried Fructus Vitis viniferae 28, Arillus Longan 10, Fructus Chaenomeliss 15, arhat sarcocarp 9, Fructus Crataegi
Meat 8, Limon pulp 10, Endosperm Cocois 11, Fructus Ananadis comosi meat 13, hami melon meat 12, Fructus Ananadis comosi meat 13, mango 17 and Rhizoma Steudnerae Henryanae 25, will weigh
Good fruit juice component raw material is respectively adopted after tap water is cleaned and is put into stand-by in fruit tray, skin that the sarcocarp in fruit tray is contained, core
Or seed is removed（Such as apple grunt, Fructus Crataegi, Limon pulp, Fructus Chaenomeliss etc.）, all raw materials are carried out into pelletizing process then and form particle diameter
The pellet for being maintained at 1-1.5cm is stand-by.Pellet is put in dehydrator carries out drying 7 hours using 75 DEG C of temperature, is dried to
The raw material moisture of scented tea component is 10-15wt%.Fruit grain after drying and crystal sugar and honey powder are carried out being mixed to form fruit
Tea compound, weighing 15-20g fruit juices compound carries out asepsis vacuum packing together with scented tea bag, forms flower tea Instant Drinks bag.
Remaining feature of the present embodiment and advantage are same as Example 1.
It should be noted that above-described embodiment, not for limiting protection scope of the present invention, in above-mentioned technical proposal
On the basis of done equivalents or replacement each fall within the scope protected by the claims in the present invention.
Claims (6)
1. a kind of nutrition flower tea, it is characterised in that：Its raw material includes by weight ratio：Scented tea component, fruit juice component, crystal sugar 8-
14 and honey powder 10-15, wherein, scented tea component includes：It is Flos Rosae Rugosae flower 15-30, Hibiscus Sabdariffa Linn 20-35, Herba Rosmarini Officinalis 15-25, sweet
Careless 10-15, Flos Osmanthi Fragrantis 10-15, Flos Lonicerae 10-15, Flos Jasmini Sambac 10-15, snow chrysanthemum 8-10, Fructus Lycii 5-15 and mentha leave 5-10, it is described
Fruit juice component includes：Pomelo peel 20-40, apple grunt 10-30, Fructus actinidiae chinensiss meat 12-20, Dangshan pear meat 11-25, orange sarcocarp 10-
25th, Citrus meat 10-25, dried Fructus Vitis viniferae 15-30, Arillus Longan 10-15, Fructus Chaenomeliss 10-20, arhat sarcocarp 6-15, Fructus Crataegi 6-10, Fructus Citri Limoniae
Sarcocarp 8-16, Endosperm Cocois 7-13, Fructus Ananadis comosi meat 8-15, hami melon meat 6-15, Fructus Ananadis comosi meat 8-15, mango 6-18 and Rhizoma Steudnerae Henryanae 15-25.
2. a kind of nutrition flower tea as claimed in claim 1, it is characterised in that the concrete weight proportion of the scented tea component
For：Flos Rosae Rugosae flower：Hibiscus Sabdariffa Linn：Herba Rosmarini Officinalis：Radix Glycyrrhizae：Flos Osmanthi Fragrantis：Flos Lonicerae：Flos Jasmini Sambac：Snow chrysanthemum:Fructus Lycii:Mentha leave is 25-30：28-
30：20-22：12-14：10-13：11-12：10-12：9-10：8-10：7-9.
3. a kind of nutrition flower tea as claimed in claim 2, it is characterised in that the concrete weight proportion of the fruit juice component
For：Pomelo peel：Apple grunt：Fructus actinidiae chinensiss meat：Dangshan pear meat：Orange sarcocarp：Citrus meat：Dried Fructus Vitis viniferae：Arillus Longan：Fructus Chaenomeliss：Fructus Momordicae
Meat：Fructus Crataegi：Limon pulp：Endosperm Cocois：Fructus Ananadis comosi meat：Hami melon meat：Fructus Ananadis comosi meat：Mango：Rhizoma Steudnerae Henryanae is 25-30：25-30：18-
20：18-24：18-25：20-23：26-29：10-12：15-20：8-12：8-10：10-12：10-11：10-13：10-12：12-
14：15-18：22-25.
4. a kind of nutrition flower tea as claimed in claim 3, it is characterised in that the raw material includes by weight ratio：Flos Rosae Rugosae
Flower 25-30, Hibiscus Sabdariffa Linn 28-30, Herba Rosmarini Officinalis 20-22, Radix Glycyrrhizae 12-14, Flos Osmanthi Fragrantis 10-13, Flos Lonicerae 11-12, Flos Jasmini Sambac 10-
12nd, snow chrysanthemum 9-10, Fructus Lycii 8-10 and mentha leave 7-9；Pomelo peel 25-30, apple grunt 25-30, Fructus actinidiae chinensiss meat 18-20, Dangshan pear
Meat 18-24, orange sarcocarp 18-25, Citrus meat 20-23, dried Fructus Vitis viniferae 26-29, Arillus Longan 10-12, Fructus Chaenomeliss 15-20, arhat sarcocarp
8-12, Fructus Crataegi 8-10, Limon pulp 10-12, Endosperm Cocois 10-11, Fructus Ananadis comosi meat 10-13, hami melon meat 10-12, Fructus Ananadis comosi meat 12-
14th, mango 15-18 and Rhizoma Steudnerae Henryanae 22-25；And crystal sugar 8-14 and honey powder 10-15.
5. a kind of preparation method of the nutrition flower tea as described in any one of claim 1-4, it is characterised in that including following step
Suddenly：
（1）To include Flos Rosae Rugosae flower, Hibiscus Sabdariffa Linn, Herba Rosmarini Officinalis, Radix Glycyrrhizae, Flos Osmanthi Fragrantis, Flos Lonicerae, Flos Jasmini Sambac, snow chrysanthemum, Fructus Lycii and Herba Menthae
The scented tea component of leaf is weighed respectively according to weight proportion；
（2）Load weighted scented tea component is first dried and is pulverized and mixed afterwards, then pelletize is loaded filter bag for the pellet of 15-20 mesh
Middle formation scented tea bag；
（3）To include pomelo peel, apple grunt, Fructus actinidiae chinensiss meat, Dangshan pear meat, orange sarcocarp, Citrus meat, dried Fructus Vitis viniferae, Arillus Longan,
The fruit of Fructus Chaenomeliss, arhat sarcocarp, Fructus Crataegi, Limon pulp, Endosperm Cocois, Fructus Ananadis comosi meat, hami melon meat, Fructus Ananadis comosi meat, mango and Rhizoma Steudnerae Henryanae
Tea component is weighed respectively according to weight proportion；
（4）By load weighted fruit juice component be respectively adopted tap water clean after be put into it is stand-by in fruit tray, by the fruit juice group in fruit tray
Dividing carries out pelletizing formation pellet, and all particle diameters are maintained at 1-1.5cm；
（5）By step（4）In made by pellet be put in dehydrator and adopt oven drying at low temperature, the fruit grain after drying and crystal sugar and
Honey powder carries out being mixed to form fruit juice compound；
（6）Scented tea bag and fruit juice compound are carried out into asepsis vacuum packing together, flower tea Instant Drinks bag is formed.
6. a kind of preparation method of nutrition flower tea as claimed in claim 5, it is characterised in that low temperature is carried out using dehydrator
The temperature of drying is maintained at 70-80 DEG C, and drying time is 5-8 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611116787.3A CN106509278A (en) | 2016-12-07 | 2016-12-07 | Nutritional flower fruit tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611116787.3A CN106509278A (en) | 2016-12-07 | 2016-12-07 | Nutritional flower fruit tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509278A true CN106509278A (en) | 2017-03-22 |
Family
ID=58342810
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611116787.3A Pending CN106509278A (en) | 2016-12-07 | 2016-12-07 | Nutritional flower fruit tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509278A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230900A (en) * | 2015-11-23 | 2016-01-13 | 黄宏荣 | Method for manufacturing brown sugar flower and fruit tea |
| CN107455529A (en) * | 2017-08-31 | 2017-12-12 | 靖西市金峰贸易有限公司 | A kind of scented tea and preparation method thereof |
| CN107467322A (en) * | 2017-10-12 | 2017-12-15 | 刘毅 | A kind of Roselle tea and preparation method thereof |
| CN108208259A (en) * | 2017-12-07 | 2018-06-29 | 安徽金龙山葛业有限公司 | A kind of kudzu root tea of skin maintenance |
| CN109156574A (en) * | 2018-09-28 | 2019-01-08 | 江门市新会区十月果柑制品有限公司 | A kind of mandarin orange fruit scented tea powder and preparation method thereof |
| CN109805126A (en) * | 2019-03-15 | 2019-05-28 | 宁夏铂颜冻茶商贸有限公司 | A kind of scented tea and preparation process |
| CN111387322A (en) * | 2020-04-30 | 2020-07-10 | 深圳市凤火养生科技有限公司 | Traditional Chinese medicine tea substitute drink for moderating physique |
| CN111685210A (en) * | 2020-07-16 | 2020-09-22 | 浙江山友天然食品有限公司 | Anxiety-preventing tea bag and processing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568824A (en) * | 2004-04-27 | 2005-01-26 | 徐卫宏 | Fruit (vegetable) organic tea drink containing healthy elements |
| CN104351393A (en) * | 2014-11-24 | 2015-02-18 | 马剑 | Toxin-expelling beautifying tea composition |
| CN104886312A (en) * | 2015-05-13 | 2015-09-09 | 芜湖市徽茶品茶业有限公司 | Bagged flower and fruit tea and preparation method thereof |
| CN104904932A (en) * | 2015-05-13 | 2015-09-16 | 芜湖市徽茶品茶业有限公司 | Cooling and summer heat clearing flower and fruit tea |
-
2016
- 2016-12-07 CN CN201611116787.3A patent/CN106509278A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568824A (en) * | 2004-04-27 | 2005-01-26 | 徐卫宏 | Fruit (vegetable) organic tea drink containing healthy elements |
| CN104351393A (en) * | 2014-11-24 | 2015-02-18 | 马剑 | Toxin-expelling beautifying tea composition |
| CN104886312A (en) * | 2015-05-13 | 2015-09-09 | 芜湖市徽茶品茶业有限公司 | Bagged flower and fruit tea and preparation method thereof |
| CN104904932A (en) * | 2015-05-13 | 2015-09-16 | 芜湖市徽茶品茶业有限公司 | Cooling and summer heat clearing flower and fruit tea |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230900A (en) * | 2015-11-23 | 2016-01-13 | 黄宏荣 | Method for manufacturing brown sugar flower and fruit tea |
| CN107455529A (en) * | 2017-08-31 | 2017-12-12 | 靖西市金峰贸易有限公司 | A kind of scented tea and preparation method thereof |
| CN107467322A (en) * | 2017-10-12 | 2017-12-15 | 刘毅 | A kind of Roselle tea and preparation method thereof |
| CN108208259A (en) * | 2017-12-07 | 2018-06-29 | 安徽金龙山葛业有限公司 | A kind of kudzu root tea of skin maintenance |
| CN109156574A (en) * | 2018-09-28 | 2019-01-08 | 江门市新会区十月果柑制品有限公司 | A kind of mandarin orange fruit scented tea powder and preparation method thereof |
| CN109805126A (en) * | 2019-03-15 | 2019-05-28 | 宁夏铂颜冻茶商贸有限公司 | A kind of scented tea and preparation process |
| CN111387322A (en) * | 2020-04-30 | 2020-07-10 | 深圳市凤火养生科技有限公司 | Traditional Chinese medicine tea substitute drink for moderating physique |
| CN111685210A (en) * | 2020-07-16 | 2020-09-22 | 浙江山友天然食品有限公司 | Anxiety-preventing tea bag and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106509278A (en) | Nutritional flower fruit tea and preparation method thereof | |
| CN103222660B (en) | Health-care lichee beverage | |
| CN104621667B (en) | A kind of fresh flower juice beverage and preparation method thereof | |
| KR101127659B1 (en) | Preparation method of jujube wine | |
| CN106798054A (en) | A kind of health scented tea and preparation method thereof | |
| CN101828612B (en) | Instant dealcoholic tea, preparation method thereof and use thereof | |
| Sakhale et al. | Standardization of process for preparation of fig-mango mixed toffee. | |
| CN106509566A (en) | Wild jujube solid beverage and preparation method thereof | |
| CN102696836A (en) | Teabag fruit mate tea | |
| CN106262085A (en) | Seedless roxburgh rose flavone lozenge and preparation method thereof | |
| CN101869158B (en) | Preparation method of instant tea powder being suitable for carbonic acid tea drinks | |
| KR20100047992A (en) | Preparation method of green tea using adenophorae radix | |
| Joshi et al. | Studies on physico-chemical properties of noni fruit (Morinda citrifolia) and preparation of noni beverages | |
| CN104109592A (en) | Heat-clearing urine-disinhibiting pineapple beer and preparation method thereof | |
| JP2008263942A (en) | Mixed tea | |
| CN107455640A (en) | Chinese yam draft solid beverage and preparation method thereof | |
| CN112239711A (en) | Wine companion for improving taste and flavor of white wine | |
| CN106720730A (en) | A kind of jasmine tea of tonifying kidney and nourishing stomach and preparation method thereof | |
| CN105767802A (en) | Radix pseudostellariae beverage and preparation method thereof | |
| CN112715711A (en) | Health-care type toona sinensis effervescent tablets and preparation method thereof | |
| CN105454509A (en) | Peach-fragrance tea and making method thereof | |
| CN104938721A (en) | Chinese prescription beautifying tea and preparing method thereof | |
| CN108887537A (en) | A method of improving fructus lycii composite juice performance | |
| CN104146101A (en) | Grape flavored tea and manufacture method thereof | |
| CN109929714A (en) | A kind of preparation method of lipid-loweringing shaddock Hawthorn Fruit Wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170322 |