CN108576334A - The preparation method of the Siraitia grosvenorii fruit tea of unique flavor - Google Patents
The preparation method of the Siraitia grosvenorii fruit tea of unique flavor Download PDFInfo
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- CN108576334A CN108576334A CN201810764737.9A CN201810764737A CN108576334A CN 108576334 A CN108576334 A CN 108576334A CN 201810764737 A CN201810764737 A CN 201810764737A CN 108576334 A CN108576334 A CN 108576334A
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- 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 discloses a kind of preparation method of the Siraitia grosvenorii fruit tea of unique flavor, belongs to Siraitia grosvenorii processing technique field.The Siraitia grosvenorii fruit tea of the unique flavor be by momordica grosvenori tablets, fruit slice, by slice, tabletting, color protection and micro-wave vacuum and etc. be prepared.The present invention by the way that Siraitia grosvenorii is sliced, sarcocarp section, proportionally add fruit slice, Siraitia grosvenorii is pressed into regulation shape, then micro-wave vacuum is utilized, control the conditions such as technological parameter, most of active constituent that Siraitia grosvenorii and fruit can utmostly be retained, to which the Siraitia grosvenorii fruit tea that unique flavor, mouthfeel are fresh and sweet, full of nutrition be prepared.
Description
Technical field
The invention belongs to Siraitia grosvenorii processing technique fields, and in particular to a kind of preparation of the Siraitia grosvenorii fruit tea of unique flavor
Method.
Background technology
Siraitia grosvenorii nutritive value is very high, contains a large amount of glucose, fructose, polysaccharide, protein, amino acid, flavonoids, dimension
Raw element C, enzyme, mineral element, also sweetener Lo Han Guo sweet tea glycosides moisten the lung and relieve the cough with sweet in flavor cool in nature, promote the production of body fluid to quench thirst and other effects.
In addition, Siraitia grosvenorii or a kind of high sugariness, natural sweetener low in calories, can be widely applied to food additives field, especially
Suitable for coronary heart disease, hypertension, diabetes and obese patients.But since Siraitia grosvenorii fresh fruit is not easy to maintain, peasant household is usually
It will be preserved after the dry or further deep processing of the fresh fruit of picking.Current existing drying means includes medium and high temperature drying or freezing
It is dry, but general drying means does not consider drying temperature to active ingredient in Siraitia grosvenorii (such as Momordica grosvenori mogroside V)
It influences, to which the active constituent in Siraitia grosvenorii cannot be retained.
In recent years, about Siraitia grosvenorii make tea class drink it is more and more, it is most of for Fructus Monordicae extract and all kinds of jasmine tea
Simple compounding, and complex process, of high cost, mouthfeel is single, cannot meet people simultaneously to nutritional ingredient and be convenient for carrying punching
The life requirement of bubble.Lemon juice fleshiness is crisp, there is strong aroma, and containing abundant fruit acid, the special acid of taste can season
Material, modulation beverage.In addition, fruit is rich in vitamin C, energy preventing phlegm from forming and stopping coughing, stomach invigorating of promoting the production of body fluid.Cumquat, citrus, hawthorn, strawberry, persimmon
Son, pear and other fruits all contain abundant vitamin C.
Invention content
It is above-mentioned for solving the purpose of the present invention is to provide a kind of preparation method of the Siraitia grosvenorii fruit tea of unique flavor
There are the problem of, the present invention by the way that Siraitia grosvenorii is sliced, sarcocarp section, proportionally add fruit slice, Siraitia grosvenorii be pressed into rule
Shape shape, then utilizes micro-wave vacuum, the control conditions such as technological parameter, can utmostly retain Siraitia grosvenorii and fruit
Most of active constituent, to which the Siraitia grosvenorii fruit tea that unique flavor, mouthfeel are fresh and sweet, full of nutrition be prepared.
The present invention is achieved by the following technical programs：
The preparation method of the Siraitia grosvenorii fruit tea of unique flavor, includes the following steps：
（1）Cleaning：Fresh mature Siraitia grosvenorii is taken, is cleaned the silt impurity on Siraitia grosvenorii surface with clear water, it is spare；
（2）Peeling slice：The Siraitia grosvenorii cleaned up is removed the peel, pulp is taken out, pulp is then cut into 2 according to pulp size~
4 thin slices, with spare；
（3）Tabletting：1 fruit slice is first added in the mould for tabletting press bottom of customization, then adds 1 Siraitia grosvenorii thin slice, then add
Upper 1 fruit slice, last compression moulding obtain the Siraitia grosvenorii fruit slice of regulation shape；
（4）Color protection：By the Siraitia grosvenorii fruit slice suppressed be put into aqueous citric acid solution impregnate carry out color protection, then take out with
It is spare；
（5）Dry packing：Siraitia grosvenorii fruit slice after color protection is put into dynamic microwave vacuum dryer and is dried, then
Discharging, it is cooling, finally carry out vacuum packaging or inflated with nitrogen packaging, you can obtain the Siraitia grosvenorii fruit tea.
Preferably, step（3）Described in fruit slice can be in lemon, cumquat, citrus, hawthorn, strawberry, persimmon, pyrus nivalis
One or two kinds of combination.
Preferably, step（3）Described in Siraitia grosvenorii thin slice and fruit slice be according to mass ratio：5~6:1.
Preferably, step（3）Described in fruit slice can be fresh water chankings, can also be solid carbon dioxide chankings.
Preferably, the dosage of the solid carbon dioxide chankings is the 30%~45% of fresh water chankings dosage.
Preferably, step（3）Described in the shape of Siraitia grosvenorii fruit slice can be cylindrical, can also be hemispherical or
Other shapes.
Preferably, step（4）Described in aqueous citric acid solution a concentration of 2%~20%.
Preferably, step（5）Described in drying means be：Dry according to the operating instruction setting of microwave dynamic drier
Technological parameter is：89~94 KPa of vacuum degree, 48~67 DEG C of drying temperature, dry 4~5 h.
Preferably, the drying means is divided into three sections of temperature controls：Dry first segment temperature, which controls, is：48 DEG C~55 DEG C,
Time is 80~90 min；Dry second segment temperature, which controls, is：55 DEG C~60 DEG C, the time is 80~120 min；Dry third section
Temperature controls：60 DEG C~67 DEG C, the time is 80~90min.
Preferably, the step（5）In when the water content of Siraitia grosvenorii fruit slice be less than 12% when stop drying.
The beneficial effects of the present invention are：
（1）Combination technique of the present invention is novel, and Siraitia grosvenorii is removed the peel to obtain pulp, by sarcocarp section, proportionally adds fruit slice,
It is pressed into regulation shape, then micro-wave vacuum, by controlling the conditions such as technological parameter, can guarantee the big portion of Siraitia grosvenorii and fruit
Divide active nutrient component to retain, obtains the unique Siraitia grosvenorii fruit tea of taste flavor.
（2）Siraitia grosvenorii pulp, fruit slice are combined tabletting by the present invention in proportion, and utilize microwave vacuum stage drying technology
Siraitia grosvenorii fruit tea is prepared, simple production process greatly reduces production cost, and obtained Siraitia grosvenorii fruit tea, mouthfeel are rich
Rich various, tea oolemma is faint yellow after brewing, distinctive aroma, sweet and sour taste, need not in addition add sugar.
Specific implementation mode
Be described further below technical scheme of the present invention, but claimed range be not limited to it is described.
Embodiment 1
The preparation method of the Siraitia grosvenorii lemon tea of unique flavor, includes the following steps：
（1）Cleaning：Fresh mature Siraitia grosvenorii is taken, is cleaned the silt impurity on Siraitia grosvenorii surface with clear water, it is spare；
（2）Peeling slice：The Siraitia grosvenorii cleaned up is removed the peel, pulp is taken out, pulp is then cut into 2 according to pulp size~
4 thin slices, every Siraitia grosvenorii pulp about 30g, with spare；
（3）Tabletting：The Fresh Lemon fruit slice of 1 pulp 2g is first added in the mould for tabletting press bottom of customization, then adds 1
Siraitia grosvenorii thin slice adds the Fresh Lemon piece of 1 pulp 3g, is finally pressed into cylindrical new fresh fructus momordicae lemon tablet, presses
According to the ratio of above-mentioned Siraitia grosvenorii pulp thin slice and Lemon fruit sliced meat, 6000 cylindrical new fresh fructus momordicae lemon tablets are made；
（4）Color protection：The Siraitia grosvenorii lemon tablet suppressed is put into impregnate in 2% aqueous citric acid solution and carries out color protection, is then taken
Go out with spare；
（5）Dry packing：Siraitia grosvenorii lemon tablet after color protection is put into the VP- of Shanghai Lan Tai microwave equipments Manufacturing Co., Ltd
It is dried in 036A microwave dynamic vacuum dryers, technological parameter is：Vacuum degree 89KPa is dry to be divided into three sections of temperature controls：
Dry first segment temperature, which controls, is：48 DEG C, the time is 80 min；Dry second segment temperature, which controls, is：60 DEG C, the time 80
min；Dry third section temperature, which controls, is：67 DEG C, time 80min, stop when the water content of Siraitia grosvenorii lemon tablet is less than 12%
It is dry, then discharge, it is cooling, finally carry out vacuum packaging or inflated with nitrogen packaging, you can obtain the Siraitia grosvenorii of the unique flavor
Lemon tea.
The Siraitia grosvenorii lemon tea natural shape, tissue pucker-free, porosity and looseness are soaked in faint yellow, brew it is unique in taste,
Retain lemon and Siraitia grosvenorii fragrant, sour-sweet taste, need not in addition add sugar.
Embodiment 2
The preparation method of the Siraitia grosvenorii fruit tea of unique flavor, includes the following steps：
（1）Cleaning：Fresh mature Siraitia grosvenorii is taken, is cleaned the silt impurity on Siraitia grosvenorii surface with clear water, it is spare；
（2）Peeling slice：The Siraitia grosvenorii cleaned up is removed the peel, pulp is taken out, pulp is then cut into 2 according to pulp size~
4 thin slices, every Siraitia grosvenorii pulp about 25g, with spare；
（3）Tabletting：The fresh snow pear slice of 1 pulp 2g is first added in the mould for tabletting press bottom of customization, then adds 1 arhat
Fruit thin slice adds the fresh haw flakes of 1 pulp 3g, hemispheric new fresh fructus momordicae fruit slice is finally pressed into, according to upper
Siraitia grosvenorii thin slice and snow pear slice, the ratio of haw flakes are stated, 5000 hemispheric new fresh fructus momordicae fruit slices are made；
（4）Color protection：The Siraitia grosvenorii fruit slice suppressed is put into impregnate in 20% aqueous citric acid solution and carries out color protection, then
It takes out with spare；
（5）Dry packing：Siraitia grosvenorii fruit slice after color protection is put into the VP- of Shanghai Lan Tai microwave equipments Manufacturing Co., Ltd
It is dried in 036A microwave dynamic vacuum dryers, technological parameter is：Vacuum degree 91KPa is dry to be divided into three sections of temperature controls：
Dry first segment temperature, which controls, is：50 DEG C, time 85min；Dry second segment temperature, which controls, is：55 DEG C, the time 105
min；Dry third section temperature, which controls, is：60 DEG C, time 90min, stop when the water content of Siraitia grosvenorii fruit slice is less than 12%
It is dry, then discharge, it is cooling, finally carry out vacuum packaging or inflated with nitrogen packaging, you can obtain the Siraitia grosvenorii of the unique flavor
Fruit tea.
The Siraitia grosvenorii fruit tea natural shape, binds between pulp close, and tissue pucker-free, porosity and looseness, boiling water brew
It is unique in taste in faint yellow, the fragrant of the sour-sweet and Siraitia grosvenorii of hawthorn is remained with, need not in addition add sugar, and pyrus nivalis is also
Has effects that removing heat from the lung to relieve cough.
Embodiment 3
The preparation method of the Siraitia grosvenorii fruit tea of unique flavor, includes the following steps：
（1）Cleaning：Fresh mature Siraitia grosvenorii is taken, is cleaned the silt impurity on Siraitia grosvenorii surface with clear water, it is spare；
（2）Peeling slice：The Siraitia grosvenorii cleaned up is removed the peel, pulp is taken out, pulp is then cut into 2 according to pulp size~
4 thin slices, every Siraitia grosvenorii pulp about 25g, with spare；
（3）Tabletting：The dried strawberry fruit slice of 1 pulp 2g is first added in the mould for tabletting press bottom of customization, then adds 1 sieve
Chinese fruit thin slice adds the cumquat solid carbon dioxide chankings of 1 pulp 2.5g, is finally pressed into cylindrical Siraitia grosvenorii fruit slice, according to
The ratio of above-mentioned Siraitia grosvenorii thin slice and fruit slice makes 6000 cylindrical Siraitia grosvenorii fruit slices；
（4）Color protection：The Siraitia grosvenorii lemon tablet suppressed is put into impregnate in 15% aqueous citric acid solution and carries out color protection, then
It takes out with spare；
（5）Dry packing：Siraitia grosvenorii fruit slice after color protection is put into the VP- of Shanghai Lan Tai microwave equipments Manufacturing Co., Ltd
It is dried in 036A microwave dynamic vacuum dryers, technological parameter is：Vacuum degree 93KPa is dry to be divided into three sections of temperature controls：
Dry first segment temperature, which controls, is：55 DEG C, the time is 90 min；Dry second segment temperature, which controls, is：60 DEG C, the time 110
min；Dry third section temperature, which controls, is：65 DEG C, time 83min, stop when the water content of Siraitia grosvenorii fruit slice is less than 12%
It is dry, then discharge, it is cooling, finally carry out vacuum packaging or inflated with nitrogen packaging, you can obtain the Siraitia grosvenorii of the unique flavor
Fruit tea.
The Siraitia grosvenorii fruit tea natural shape, tissue pucker-free, porosity and looseness, brews rear unique in taste, remains with strawberry
Sweetness and cumquat sour-sweet and Siraitia grosvenorii fragrant, need not in addition add sugar, excellent taste.
Embodiment 4
The preparation method of the Siraitia grosvenorii fruit tea of unique flavor, includes the following steps：
（1）Cleaning：Fresh mature Siraitia grosvenorii is taken, is cleaned the silt impurity on Siraitia grosvenorii surface with clear water, it is spare；
（2）Peeling slice：The Siraitia grosvenorii cleaned up is removed the peel, pulp is taken out, pulp is then cut into 2 according to pulp size~
4 thin slices, every Siraitia grosvenorii pulp about 30g, with spare；
（3）Tabletting：The fresh persimmon piece of 1 pulp 3g is first added in the mould for tabletting press bottom of customization, then adds 1 arhat
Fruit thin slice adds the fresh citrus piece of 1 pulp 3g, the new fresh fructus momordicae fruit slice of box-shaped is finally pressed into, according to upper
The ratio of Siraitia grosvenorii thin slice and fruit slice is stated, the new fresh fructus momordicae fruit slice of 5500 box-shaped is made；
（4）Color protection：The Siraitia grosvenorii fruit slice suppressed is put into impregnate in 10% aqueous citric acid solution and carries out color protection, then
It takes out with spare；
（5）Dry packing：Siraitia grosvenorii fruit slice after color protection is put into the VP- of Shanghai Lan Tai microwave equipments Manufacturing Co., Ltd
It is dried in 036A microwave dynamic vacuum dryers, technological parameter is：Vacuum degree 94KPa is dry to be divided into three sections of temperature controls：
Dry first segment temperature, which controls, is：52 DEG C, the time is 88 min；Dry second segment temperature, which controls, is：57 DEG C, the time 115
min；Dry third section temperature, which controls, is：63 DEG C, time 85min, stop when the water content of Siraitia grosvenorii lemon tablet is less than 12%
It is dry, then discharge, it is cooling, finally carry out vacuum packaging or inflated with nitrogen packaging, you can obtain the Siraitia grosvenorii of the unique flavor
Fruit tea.
The Siraitia grosvenorii fruit tea natural shape, tissue pucker-free, porosity and looseness are soaked in faint yellow, unique in taste, reservation
In addition the fragrant for having the sour-sweet and Siraitia grosvenorii of citrus need not add sugar, and the also glutinous glutinous mouthfeel with persimmon.
Embodiment 5
The preparation method of the Siraitia grosvenorii strawberry tea of unique flavor, includes the following steps：
（1）Cleaning：Fresh mature Siraitia grosvenorii is taken, is cleaned the silt impurity on Siraitia grosvenorii surface with clear water, it is spare；
（2）Peeling slice：The Siraitia grosvenorii cleaned up is removed the peel, pulp is taken out, pulp is then cut into 2 according to pulp size~
4 thin slices, every Siraitia grosvenorii pulp about 30g, with spare；
（3）Tabletting：The fresh strawberry piece of 1 pulp 3g is first added in the mould for tabletting press bottom of customization, then adds 1 arhat
Fruit thin slice adds the fresh strawberry piece of 1 pulp 3g, hemispheric new fresh fructus momordicae strawberry slice is finally pressed into, according to upper
The ratio of Siraitia grosvenorii thin slice and strawberry slice is stated, 5000 hemispheric new fresh fructus momordicae strawberry slices are made；
（4）Color protection：The Siraitia grosvenorii strawberry slice suppressed is put into impregnate in 18% aqueous citric acid solution and carries out color protection, then
It takes out with spare；
（5）Dry packing：Siraitia grosvenorii strawberry slice after color protection is put into the VP- of Shanghai Lan Tai microwave equipments Manufacturing Co., Ltd
It is dried in 036A microwave dynamic vacuum dryers, technological parameter is：Vacuum degree 90KPa is dry to be divided into three sections of temperature controls：
Dry first segment temperature, which controls, is：49 DEG C, the time is 90 min；Dry second segment temperature, which controls, is：56 DEG C, the time 120
min；Dry third section temperature, which controls, is：62 DEG C, time 90min, stop when the water content of Siraitia grosvenorii strawberry slice is less than 12%
It is dry, then discharge, it is cooling, finally carry out vacuum packaging or inflated with nitrogen packaging, you can obtain the Siraitia grosvenorii of the unique flavor
Strawberry tea.
The Siraitia grosvenorii strawberry tea natural shape, tissue pucker-free, porosity and looseness, brews unique in taste, remains with strawberry
In addition fragrant and sweet and Siraitia grosvenorii sweet taste, need not add sugar, nutritional ingredient is splendid.
Comparative example 1
The comparative example composition of raw materials and embodiment 1 are identical, the difference is that, Siraitia grosvenorii drying process uses conventional method：
40-50h is dried in 50-60 DEG C, other steps and embodiment 1 are identical.
Comparative example 2
The comparative example composition of raw materials and embodiment 1 are identical, the difference is that, Siraitia grosvenorii drying process is utilized in 0 DEG C or less
Frozen drying is carried out, other steps and embodiment 1 are identical.
Comparative example 3
The comparative example composition of raw materials and embodiment 1 are identical, the difference is that, Siraitia grosvenorii drying process does not carry out at segmentation microwave
Reason, other steps and embodiment 1 are identical.
Application test
1,30 volunteers, wherein child, middle age, each 10 people of the elderly are selected at random, tastes embodiment 1 and comparative example 1- respectively
3 Siraitia grosvenorii fruit teabag drink, and it is as follows to carry out sensory evaluation scores：
Test data is shown：92% or more volunteer feels Siraitia grosvenorii fruit tea prepared by embodiment 1, and mouthfeel sweetness is tasty and refreshing, fragrant
Gas is unique, and without bitter taste, sugariness is moderate；96% or more volunteer thinks Siraitia grosvenorii fruit tea prepared by comparative example 1, mouthfeel
Bitterness, the slightly smell of burning, without tea perfume；90% or more volunteer thinks that Siraitia grosvenorii fruit tea prepared by comparative example 2, mouthfeel cross sweet tea,
Fragrance is not prominent enough；82% or more volunteer thinks Siraitia grosvenorii fruit tea prepared by comparative example 3, does not have salubrious sense, fragrance is not
It is enough strong.
2, by embodiment 1 and the Siraitia grosvenorii fruit tea of comparative example 1-3 with 100 DEG C, 100mL boiling water is brewed, and respectively
10mL is taken, Momordica grosvenori mogroside V content, 1 Momordica grosvenori mogroside V content 6.83% of embodiment, 1 Momordica grosvenori mogroside V content of comparative example are detected
5.71%, 2 Momordica grosvenori mogroside V content 6.22% of comparative example, 3 Momordica grosvenori mogroside V content 6.51% of comparative example, test result shows sieve
Chinese fruit beet aglucone V content, embodiment 1>Comparative example 3>Comparative example 2>Comparative example 1.
It can be seen that by the Siraitia grosvenorii fruit tea obtained by microwave stage drying process of the present invention, brew
Tea soup look it is bright, fragrance is lasting, and mouthfeel sweetness is dry and comfortable, and nutritional ingredient obtains maximum reservation.
The above content is specific preferred embodiment further description made for the present invention is combined, cannot recognize
The specific implementation of the fixed present invention is confined to these explanations.For those of ordinary skill in the art to which the present invention belongs,
Without departing from the inventive concept of the premise, some replacements or modification can also be made to the embodiment that these have been described, and
These are substituted or variant all shall be regarded as belonging to protection scope of the present invention.
Claims (10)
1. the preparation method of the Siraitia grosvenorii fruit tea of unique flavor, which is characterized in that include the following steps：
（1）Cleaning：Fresh mature Siraitia grosvenorii is taken, is cleaned the silt impurity on Siraitia grosvenorii surface with clear water, it is spare；
（2）Peeling slice：The Siraitia grosvenorii cleaned up is removed the peel, pulp is taken out, pulp is then cut into 2 according to pulp size~
4 thin slices, with spare；
（3）Tabletting：1 fruit slice is first added in the mould for tabletting press bottom of customization, then adds 1 Siraitia grosvenorii thin slice, then add
Upper 1 fruit slice, last compression moulding obtain the Siraitia grosvenorii fruit slice of regulation shape；
（4）Color protection：By the Siraitia grosvenorii fruit slice suppressed be put into aqueous citric acid solution impregnate carry out color protection, then take out with
It is spare；
（5）Dry packing：Siraitia grosvenorii fruit slice after color protection is put into dynamic microwave vacuum dryer and is dried, then
Discharging, it is cooling, finally carry out vacuum packaging or inflated with nitrogen packaging, you can obtain the Siraitia grosvenorii fruit tea.
2. the preparation method of the Siraitia grosvenorii fruit tea of unique flavor according to claim 1, which is characterized in that step（3）In
The fruit slice can be one or two kinds of combination in lemon, cumquat, citrus, hawthorn, strawberry, persimmon, pyrus nivalis.
3. the preparation method of the Siraitia grosvenorii fruit tea of unique flavor according to claim 1, which is characterized in that step（3）In
The Siraitia grosvenorii thin slice and fruit slice are according to mass ratio：5~6:1.
4. the preparation method of the Siraitia grosvenorii fruit tea of unique flavor according to claim 1, which is characterized in that step（3）In
The fruit slice can be fresh water chankings, can also be solid carbon dioxide chankings.
5. the preparation method of the Siraitia grosvenorii fruit tea of unique flavor according to claim 4, which is characterized in that the dried fruit
The dosage of piece is the 30%~45% of fresh water chankings dosage.
6. the preparation method of the Siraitia grosvenorii fruit tea of unique flavor according to claim 1, which is characterized in that step（3）In
The shape of the Siraitia grosvenorii fruit slice can be cylindrical, can also be hemispherical or other shapes.
7. the preparation method of the Siraitia grosvenorii fruit tea of unique flavor according to claim 1, which is characterized in that step（4）In
A concentration of the 2%~20% of the aqueous citric acid solution.
8. the preparation method of the Siraitia grosvenorii fruit tea of unique flavor according to claim 1, which is characterized in that step（5）In
The drying means is：It is according to the dry technological parameter of the operating instruction setting of microwave dynamic drier：Vacuum degree 89~94
KPa, 48~67 DEG C of drying temperature, dry 4~5 h.
9. the preparation method of the Siraitia grosvenorii fruit tea of unique flavor according to claim 8, which is characterized in that the drying side
Method is divided into three sections of temperature controls：Dry first segment temperature, which controls, is：48 DEG C~55 DEG C, the time is 80~90 min；Dry second
Duan Wendu is controlled：55 DEG C~60 DEG C, the time is 80~120 min；Dry third section temperature, which controls, is：60 DEG C~67 DEG C, when
Between be 80~90min.
10. the preparation method of the Siraitia grosvenorii fruit tea of unique flavor according to claim 1, which is characterized in that the step
（5）In when the water content of Siraitia grosvenorii fruit slice be less than 12% when stop drying.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111053178A (en) * | 2019-12-26 | 2020-04-24 | 桂林医学院 | Fructus momordicae composite beverage effervescent tablet and preparation method thereof |
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