CN1269150A - Balsam pear tea and its production process - Google Patents
Balsam pear tea and its production process Download PDFInfo
- Publication number
- CN1269150A CN1269150A CN 99112141 CN99112141A CN1269150A CN 1269150 A CN1269150 A CN 1269150A CN 99112141 CN99112141 CN 99112141 CN 99112141 A CN99112141 A CN 99112141A CN 1269150 A CN1269150 A CN 1269150A
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- China
- Prior art keywords
- balsam pear
- tea
- stoving
- pear tea
- bitter
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- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A production method of bitter gourd tea includes the following steps: firstly, carefully choosing natural wild bitter gourd as raw material, cleaning, slicing, dehydrating by using dehydrator, finally stoving by using electric oven, stoving temp. is 150-200 deg.c and stoving time is 10-15 min.. Said invention can eliminate bitter taste of bitter gourd, its taste is sweet and clean-flavoured, the said invented bilter gourd tea is suitable for all people, and has no stimulating perplex from theocin and possesses several health-care functions.
Description
The present invention relates to a kind of teas beverage and processing method thereof.
Tealeaves has long history in China, promotes the production of body fluid to quench thirst the effect of promoting digestion greasy.But because theophylline contains caffeine, can cause excitement, drink before therefore should not sleeping.Balsam pear is a kind of nutritious vegetables and fruits, and put down in writing according to Compendium of Material Medica: balsam pear is cool in nature, the moistening lung invigorating the spleen, and clearing away heart-fire makes eye bright.With the balsam pear deep processing is that balsam pear tea has huge consumption value.Patent documentation has the patent application about balsam pear beverage, but still has nothing to do in the record of balsam pear tea by retrieval.
Purpose of the present invention just provides a kind of balsam pear tea product and production method thereof, and balsam pear is carried out deep processing, removes the puzzlement of theophylline excitement, has various health care functions again.
It is that raw material processes that this balsam pear tea is characterized in that by natural wild Fructus Momordicae charantiae.Production method is: the selected natural wild Fructus Momordicae charantiae of elder generation, clean, and section is dewatered with dewaterer more then, at last with electric furnace baking, 150～200 ℃ of baking temperatures, stoving time 10～15 minutes.
The present invention is a raw material with natural wild Fructus Momordicae charantiae, processes baking meticulously and becomes the balsam pear tea product, has eliminated the balsam pear bitter taste, and it is sweet tasty and refreshing to distinguish the flavor of, all-ages Instant Drinks.After testing, balsam pear tea is rich in multiple nutritional components such as vitamin A, vitamin C, iron, calcium, phosphorus, protein, potassium, and its Vit C contents is 3 times of lemon, and the content of potassium is 3 times of green tea, and is decaffeinated.Infuse bubble and drink balsam pear tea, the puzzlement of no theophylline excitement has clearing away summerheat, anti-inflammatory diuresis again, removes health-care efficacies such as constipation, hypoglycemic, anti-artery sclerosis.
Be described in detail the present invention below in conjunction with embodiment.
Selected natural wild Fructus Momordicae charantiae is cleaned, and section is dewatered with the high speed rotary dewaterer more then, at last with electric furnace baking, 150～200 ℃ of baking temperatures, stoving time 10～15 minutes.
Claims (2)
1, a kind of balsam pear tea is characterized in that it is that raw material processes by natural wild Fructus Momordicae charantiae.
2, the production method of the described balsam pear tea of a kind of production claim 1 is characterized in that may further comprise the steps: selected natural wild Fructus Momordicae charantiae earlier, clean, section is dewatered with dewaterer more then, toasts with electric furnace at last, 150～200 ℃ of baking temperatures, stoving time 10～15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99112141 CN1269150A (en) | 1999-04-02 | 1999-04-02 | Balsam pear tea and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99112141 CN1269150A (en) | 1999-04-02 | 1999-04-02 | Balsam pear tea and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1269150A true CN1269150A (en) | 2000-10-11 |
Family
ID=5275473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 99112141 Pending CN1269150A (en) | 1999-04-02 | 1999-04-02 | Balsam pear tea and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1269150A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100484410C (en) * | 2006-12-26 | 2009-05-06 | 中国热带农业科学院香料饮料研究所 | Process for preparing vanilla-bitter gourd tea |
| CN103385327A (en) * | 2012-05-09 | 2013-11-13 | 王坤清 | Industrialized production method for mountain bitter gourd tea |
| CN104904919A (en) * | 2014-03-16 | 2015-09-16 | 四川省通宝食品有限公司 | Health preserving dried bitter gourd and production method thereof |
-
1999
- 1999-04-02 CN CN 99112141 patent/CN1269150A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100484410C (en) * | 2006-12-26 | 2009-05-06 | 中国热带农业科学院香料饮料研究所 | Process for preparing vanilla-bitter gourd tea |
| CN103385327A (en) * | 2012-05-09 | 2013-11-13 | 王坤清 | Industrialized production method for mountain bitter gourd tea |
| CN104904919A (en) * | 2014-03-16 | 2015-09-16 | 四川省通宝食品有限公司 | Health preserving dried bitter gourd and production method thereof |
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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 | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |