CN105660939A - Making method of China rose tea - Google Patents
Making method of China rose tea Download PDFInfo
- Publication number
- CN105660939A CN105660939A CN201610083538.2A CN201610083538A CN105660939A CN 105660939 A CN105660939 A CN 105660939A CN 201610083538 A CN201610083538 A CN 201610083538A CN 105660939 A CN105660939 A CN 105660939A
- Authority
- CN
- China
- Prior art keywords
- pollen
- tea
- deal
- longan
- broken
- 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)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a making method of China rose tea. China rose tea is made from tea flowers, China roses, corn flowers and longan polysaccharide, tea flowers, China roses and corn flowers are ground into broken pollen, fruit longan is made into a dry product, purified longan polysaccharide is separated from pulp of the dry product, tea flower broken pollen, China rose broken pollen and corn flower broken pollen are mixed with a small amount of longan polysaccharide according to appropriate parts and packaged in a vacuum plastic food bag, and the ideal beverage material which is nutritional, delicious and aromatic and has nutrients capable of being fully absorbed by human bodies is obtained.
Description
Technical field
The present invention relates to drink tea field of material technology, particularly the preparation method of a kind of Chinese rose jasmine tea.
Background technology
Traditional jasmine tea type drink material produce preparation, mainly make material with the flower of plant, it is prepared into dry product, drink after going out taste for people's thermal, there is no longan polysaccharide nutrition dispensing, the taste not having tea tree, Flos Rosae Chinensis, popcorn synthesis nutrition and perfume (or spice), its multiple nutritional components can not fully absorb.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art part, it is provided that one has Flos Rosae Chinensis, popcorn and tea tree nutrition, fragrance and longan polysaccharide, can fully absorb the preparation method of the Chinese rose jasmine tea of its nutritive ingredient.
It is an object of the invention to be achieved through the following technical solutions, the preparation method of Chinese rose jasmine tea, by tea tree pollen, Flos Rosae Chinensis pollen, popcorn pollen, separately add longan polysaccharide mixing composition, special part is; Above-mentioned several pollen uses polishing to make broken pollen, produces longan polysaccharide with fruit longan, and these several starting material are mixed and make Chinese rose jasmine tea.
Below in conjunction with embodiment, the present invention is further illustrated, the pollen broken wall method of the present invention uses polishing, it is with high speed disintegrator, pollen is broken, cross 100 order sieves, pollen equivalent distilled water after pulverizing is mixed well, as in the following refrigerator-freezer of temperature of 20 degree of C freezing 24 hours, taking out to be placed in the warm water of 45 degree of about C makes it dissolve completely, after 1 to 2 hour, pollen granule just there will be many crackles, like this, grind with colloid grinding machine, getting final product broken wall through repeatedly cycle operation be broken pollen, fruit longan produces longan polysaccharide, longan system is done, extract from longan dry fruit pulp and it is separated, purifying is longan polysaccharide, the tea tree broken pollen deal of the present invention is 40%, Flos Rosae Chinensis broken pollen deal is 30%, popcorn broken pollen deal is 10%, longan polysaccharide deal is 20%, various deal material mixing is in together, through sterilizing, it is filled into plastics vacuum-packed food bag, complete its preparation method.
It is an advantage of the invention that; 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 Chinese rose jasmine tea, it is made up of tea plant pollen, Chinese rose pollen, Pollen Maydis, longan polysaccharide, it is characterized in that: tea plant pollen, Chinese rose pollen, Pollen Maydis are made broken pollen respectively, its tea tree broken pollen deal is 40%, and Flos Rosae Chinensis broken pollen deal is 30%, popcorn broken pollen deal is 10%, longan polysaccharide deal is 20%, its various deal material mixing in together, through sterilizing, it is filled into plastics vacuum-packed food bag, completes its preparation method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610083538.2A CN105660939A (en) | 2016-02-12 | 2016-02-12 | Making method of China rose tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610083538.2A CN105660939A (en) | 2016-02-12 | 2016-02-12 | Making method of China rose tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105660939A true CN105660939A (en) | 2016-06-15 |
Family
ID=56304215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610083538.2A Pending CN105660939A (en) | 2016-02-12 | 2016-02-12 | Making method of China rose tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105660939A (en) |
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 |
| CN101589752A (en) * | 2008-11-17 | 2009-12-02 | 曾光 | A kind of pine needle, pollen pini compound surrogated tea and processing and eating method |
-
2016
- 2016-02-12 CN CN201610083538.2A patent/CN105660939A/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 |
| CN101589752A (en) * | 2008-11-17 | 2009-12-02 | 曾光 | A kind of pine needle, pollen pini compound surrogated tea and processing and eating method |
Non-Patent Citations (3)
| Title |
|---|
| 刘宝家等: "《食品加工技术、工艺和配方大全》", 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 December 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 * |
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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: 20160615 |