CN105230900A - Method for manufacturing brown sugar flower and fruit tea - Google Patents
Method for manufacturing brown sugar flower and fruit tea Download PDFInfo
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- CN105230900A CN105230900A CN201510821044.5A CN201510821044A CN105230900A CN 105230900 A CN105230900 A CN 105230900A CN 201510821044 A CN201510821044 A CN 201510821044A CN 105230900 A CN105230900 A CN 105230900A
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Abstract
The invention provides a method for manufacturing brown sugar flower and fruit tea. The method comprises the steps of grinding and screening dry wolfberries to obtain wolfberry powder, taking wolfberry powder and sweet potato blocks according to a weight part proportion of 8:3, stewing the raw materials for 84-92 min at a temperature of 87-92 DEG C to obtain wolfberry and sweet potato pulp; mixing 3-3.3 parts of brown powdered sugar, 1-1.1 parts of honey and 6-7 parts of water according to weight parts and then stewing the mixture for 17-26 min to obtain brown sugar and honey pulp; mixing 1.2-1.4 parts of corn kernels, 0.2-0.5 part of peach pulp blocks, 0.4-0.6 part of pineapple blocks, 0.7-0.9 part of apricot pulp blocks, 0.3-0.6 parts of jasmine flower, 0.2-0.3 part of chrysanthemum, 0.7-0.9 part of brown sugar and 0.3-0.4 part of cocoa powder according to the weight parts and curing the mixture for 24-32 h to obtain flower and fruit mixture; mixing 0.5-0.8 part of wolfberry and sweet potato pulp, 1.2-1.7 parts of brown sugar and honey pulp and 1.5-2.8 parts of flower and fruit mixture according to the weight parts to obtain brown sugar flower and fruit tea primary products, or respectively performing sterilization and then performing packaging. The materials such as the brown sugar and the wolfberries are added to the flower and fruit tea, the beauty effect of the flower and fruit tea is improved, and the manufacturing method is simple and convenient to use.
Description
Technical field
The invention belongs to and reconstitute field of beverage.More particularly, the present invention relates to a kind of preparation method of brown sugar scented tea.
Background technology
Existing scented tea is the mixing of various fruit, although types of fruits is more, also with the addition of the materials such as some petals, in process, with the addition of some pigments and additive unavoidably, modern more and more notes the pure natural food materials of edible ecosystem, and more focuses on health.
Summary of the invention
An object of the present invention is to solve at least the problems referred to above, and the advantage will illustrated at least is below provided.
In order to realize these objects of the present invention and other advantage, provide a kind of preparation method of brown sugar scented tea, it comprises the following steps:
Dry wolfberry obtains wolfberry fruit powder through grinding, sieve after getting, ratio by weight of getting is wolfberry fruit powder and the Ipomoea batatas block of 8: 3, under temperature is 87 DEG C of-92 DEG C of conditions, boils 84min-92min obtains Chinese wolfberry sweet potato slurry, the nature and flavor of matrimony vine are sweet flat, can the immunity of nourishing liver and kidney, benefiting shrewd head and the people that nourish blood, strengthen, the most practical effect of matrimony vine is exactly antifatigue and reduces blood pressure.In addition, matrimony vine can protect the liver, cholesterol, triglyceride levels in hypoglycemic, softening blood vessel, reduction blood, has certain curative effect to fatty liver and diabetic.Ipomoea batatas contains the nutritional labeling of the needed by human such as abundant starch, vitamin, cellulose, also containing abundant mineral element and the linoleic acid etc. such as magnesium, phosphorus, calcium, can play the effect of reducing weight and beautifying features;
By by weight brown powdered sugar 3-3.3 part, honey 1-1.1 part and 6-7 part water mixing after boil 17min-26min obtain brown sugar honey slurry;
Obtain flowers and fruits mixture by pickling 24h-32h after iblet 1.2-1.4 part by weight, peach fruit pulp 0.2-0.5 part, pineapple block 0.4-0.6 part, apricot pulp block 0.7-0.9 part, Jasmine 0.3-0.6 part, chrysanthemum 0.2-0.3 part, brown sugar 0.7-0.9 part, the mixing of cocoa power 0.3-0.4 part, taste is good;
By Chinese wolfberry sweet potato slurry 0.5-0.8 part by weight, brown sugar honey slurry 1.2-1.7 part, flowers and fruits mixture 1.5-2.8 part, obtained brown sugar scented tea primary product after mixing, or by Chinese wolfberry sweet potato slurry 0.5-0.8 part by weight, brown sugar honey slurry 1.2-1.7 part, packs after flowers and fruits mixture 1.5-2.8 part carries out sterilization respectively.
Preferably, in the preparation method of described brown sugar scented tea,
By namely drinkable after described brown sugar scented tea primary product 1 part by weight and boiling water 3-5 part mix and blend;
Or by namely drinkable after described brown sugar scented tea primary product 1 part by weight, ice 0.3-0.6 part and normal-temperature water 3-5 part mix and blend.
Preferably, in the preparation method of described brown sugar scented tea, after being cleaned with clear water by fresh matrimony vine, steam 20min-23min by after new fresh fructus lycii 2 parts by weight and the mixing of 1.3 parts, milk, after cool to room temperature, matrimony vine is pulled out, obtain described dry wolfberry through super-dry, dehydration.
Preferably, in the preparation method of described brown sugar scented tea, get 1 part, dry brown sugar by weight, farina 0.1 part, and glutinous rice flour 0.15 part mixing, grinding, screening obtain brown powdered sugar.
Preferably, in the preparation method of described brown sugar scented tea, described Ipomoea batatas block is new fresh sweet potatoes through cleaning, peeling, stripping and slicing obtains.
Preferably, in the preparation method of described brown sugar scented tea, described iblet comprises the topaz grain of rice and the jet grain of rice that ratio is by weight 3: 2, enriches its nutritive value, and increases its colorfulness, strengthens the appetite of drinking person.
Preferably, in the preparation method of described brown sugar scented tea, described peach fruit pulp is that peach pulp can block is obtained through drying, shredding.
The invention provides a kind of preparation method of brown sugar scented tea, it comprises the following steps: dry wolfberry obtains wolfberry fruit powder through grinding, sieve after getting, ratio by weight of getting is wolfberry fruit powder and the Ipomoea batatas block of 8: 3, boils 84min-92min and obtain Chinese wolfberry sweet potato slurry under temperature is 87 DEG C of-92 DEG C of conditions; By by weight brown powdered sugar 3-3.3 part, honey 1-1.1 part and 6-7 part water mixing after boil 17min-26min obtain brown sugar honey slurry; Flowers and fruits mixture is obtained by pickling 24h-32h after iblet 1.2-1.4 part by weight, peach fruit pulp 0.2-0.5 part, pineapple block 0.4-0.6 part, apricot pulp block 0.7-0.9 part, Jasmine 0.3-0.6 part, chrysanthemum 0.2-0.3 part, brown sugar 0.7-0.9 part, the mixing of cocoa power 0.3-0.4 part; By Chinese wolfberry sweet potato slurry 0.5-0.8 part by weight, brown sugar honey slurry 1.2-1.7 part, flowers and fruits mixture 1.5-2.8 part, obtained brown sugar scented tea primary product after mixing, or by Chinese wolfberry sweet potato slurry 0.5-0.8 part by weight, brown sugar honey slurry 1.2-1.7 part, packs after flowers and fruits mixture 1.5-2.8 part carries out sterilization respectively.The present invention with the addition of the material such as brown sugar, matrimony vine in scented tea, adds the beautifying face and moistering lotion effect of scented tea, and preparation method of the present invention is simple, easy to use.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Should be appreciated that used hereinly such as " to have ", other element one or more do not allotted in " comprising " and " comprising " term or the existence of its combination or interpolation.
Embodiment one
A preparation method for brown sugar scented tea, it comprises the following steps:
Dry wolfberry obtains wolfberry fruit powder through grinding, sieve after getting, and ratio by weight of getting is wolfberry fruit powder and the Ipomoea batatas block of 8: 3, boils 84min and obtain Chinese wolfberry sweet potato slurry under temperature is 87 DEG C of conditions;
By by weight the mixing of brown powdered sugar 3 parts, honey 1 part and 6 parts of water after boil 17min and obtain brown sugar honey slurry;
Flowers and fruits mixture is obtained by pickling 24h after iblet 1.2 parts by weight, peach fruit pulp 0.2 part, pineapple block 0.4 part, apricot pulp block 0.7 part, Jasmine 0.3 part, chrysanthemum 0.2 part, 0.7 part, brown sugar, cocoa power 0.3 part mixing;
Chinese wolfberry sweet potato is by weight starched 0.5 part, and brown sugar honey starches 1.2 parts, flowers and fruits mixture 1.5, obtained brown sugar scented tea primary product after mixing, or Chinese wolfberry sweet potato is by weight starched 0.5 part, and brown sugar honey starches 1.2 parts, pack after 1.5 parts, flowers and fruits mixture carries out sterilization respectively.
In the preparation method of described brown sugar scented tea,
By namely drinkable after described brown sugar scented tea primary product 1 part by weight and boiling water 3 parts of mix and blends;
Or by namely drinkable after described brown sugar scented tea primary product 1 part by weight, 0.3 part, ice and normal-temperature water 3 parts of mix and blends.
In the preparation method of described brown sugar scented tea, after fresh matrimony vine is cleaned with clear water, steam 20min by after new fresh fructus lycii 2 parts by weight and the mixing of 1.3 parts, milk, after cool to room temperature, matrimony vine is pulled out, obtain described dry wolfberry through super-dry, dehydration.
In the preparation method of described brown sugar scented tea, get 1 part, dry brown sugar by weight, farina 0.1 part, and glutinous rice flour 0.15 part mixing, grinding, screening obtain brown powdered sugar.
In the preparation method of described brown sugar scented tea, described Ipomoea batatas block is new fresh sweet potatoes through cleaning, peeling, stripping and slicing obtains.
In the preparation method of described brown sugar scented tea, described iblet comprises the topaz grain of rice and the jet grain of rice that ratio is by weight 3: 2.
Embodiment two
A preparation method for brown sugar scented tea, it comprises the following steps:
Dry wolfberry obtains wolfberry fruit powder through grinding, sieve after getting, and ratio by weight of getting is wolfberry fruit powder and the Ipomoea batatas block of 8: 3, boils 92min and obtain Chinese wolfberry sweet potato slurry under temperature is 92 DEG C of conditions;
By by weight the mixing of brown powdered sugar 3.3 parts, honey 1.1 parts and 7 parts of water after boil 26min and obtain brown sugar honey slurry;
Flowers and fruits mixture is obtained by pickling 32h after iblet 1.4 parts by weight, peach fruit pulp 0.5 part, pineapple block 0.6 part, apricot pulp block 0.9 part, Jasmine 0.6 part, chrysanthemum 0.3 part, 0.9 part, brown sugar, cocoa power 0.4 part mixing;
Chinese wolfberry sweet potato is by weight starched 0.8 part, and brown sugar honey starches 1.7 parts, 2.8 parts, flowers and fruits mixture, obtained brown sugar scented tea primary product after mixing, or Chinese wolfberry sweet potato is by weight starched 0.8 part, and brown sugar honey starches 1.7 parts, pack after 2.8 parts, flowers and fruits mixture carries out sterilization respectively.
In the preparation method of described brown sugar scented tea,
By namely drinkable after described brown sugar scented tea primary product 1 part by weight and boiling water 5 parts of mix and blends;
Or by namely drinkable after described brown sugar scented tea primary product 1 part by weight, 0.6 part, ice and normal-temperature water 5 parts of mix and blends.
In the preparation method of described brown sugar scented tea, after fresh matrimony vine is cleaned with clear water, steam 23min by after new fresh fructus lycii 2 parts by weight and the mixing of 1.3 parts, milk, after cool to room temperature, matrimony vine is pulled out, obtain described dry wolfberry through super-dry, dehydration.
In the preparation method of described brown sugar scented tea, get 1 part, dry brown sugar by weight, farina 0.1 part, and glutinous rice flour 0.15 part mixing, grinding, screening obtain brown powdered sugar.
In the preparation method of described brown sugar scented tea, described Ipomoea batatas block is new fresh sweet potatoes through cleaning, peeling, stripping and slicing obtains.
In the preparation method of described brown sugar scented tea, described iblet comprises the topaz grain of rice and the jet grain of rice that ratio is by weight 3: 2.
Embodiment three
A preparation method for brown sugar scented tea, it comprises the following steps:
Dry wolfberry obtains wolfberry fruit powder through grinding, sieve after getting, and ratio by weight of getting is wolfberry fruit powder and the Ipomoea batatas block of 8: 3, boils 87min and obtain Chinese wolfberry sweet potato slurry under temperature is 89 DEG C of conditions;
By by weight the mixing of brown powdered sugar 3.1 parts, honey 1.0 parts and 6.5 parts of water after boil 19min and obtain brown sugar honey slurry;
Flowers and fruits mixture is obtained by pickling 27h after iblet 1.3 parts by weight, peach fruit pulp 0.4 part, pineapple block 0.5 part, apricot pulp block 0.8 part, Jasmine 0.4 part, chrysanthemum 0.25 part, 0.8 part, brown sugar, cocoa power 0.33 part mixing;
Chinese wolfberry sweet potato is by weight starched 0.6 part, and brown sugar honey starches 1.4 parts, 1.9 parts, flowers and fruits mixture, obtained brown sugar scented tea primary product after mixing, or Chinese wolfberry sweet potato is by weight starched 0.6 part, and brown sugar honey starches 1.4 parts, pack after 1.9 parts, flowers and fruits mixture carries out sterilization respectively.
In the preparation method of described brown sugar scented tea,
By namely drinkable after described brown sugar scented tea primary product 1 part by weight and boiling water 4 parts of mix and blends;
Or by namely drinkable after described brown sugar scented tea primary product 1 part by weight, 0.5 part, ice and normal-temperature water 4 parts of mix and blends.
In the preparation method of described brown sugar scented tea, after fresh matrimony vine is cleaned with clear water, steam 21min by after new fresh fructus lycii 2 parts by weight and the mixing of 1.3 parts, milk, after cool to room temperature, matrimony vine is pulled out, obtain described dry wolfberry through super-dry, dehydration.
In the preparation method of described brown sugar scented tea, get 1 part, dry brown sugar by weight, farina 0.1 part, and glutinous rice flour 0.15 part mixing, grinding, screening obtain brown powdered sugar.
In the preparation method of described brown sugar scented tea, described Ipomoea batatas block is new fresh sweet potatoes through cleaning, peeling, stripping and slicing obtains.
In the preparation method of described brown sugar scented tea, described iblet comprises the topaz grain of rice and the jet grain of rice that ratio is by weight 3: 2.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details.
Claims (7)
1. a preparation method for brown sugar scented tea, is characterized in that, comprises the following steps:
Dry wolfberry obtains wolfberry fruit powder through grinding, sieve after getting, and ratio by weight of getting is wolfberry fruit powder and the Ipomoea batatas block of 8: 3, boils 84min-92min and obtain Chinese wolfberry sweet potato slurry under temperature is 87 DEG C of-92 DEG C of conditions;
By by weight brown powdered sugar 3-3.3 part, honey 1-1.1 part and 6-7 part water mixing after boil 17min-26min obtain brown sugar honey slurry;
Flowers and fruits mixture is obtained by pickling 24h-32h after iblet 1.2-1.4 part by weight, peach fruit pulp 0.2-0.5 part, pineapple block 0.4-0.6 part, apricot pulp block 0.7-0.9 part, Jasmine 0.3-0.6 part, chrysanthemum 0.2-0.3 part, brown sugar 0.7-0.9 part, the mixing of cocoa power 0.3-0.4 part;
By Chinese wolfberry sweet potato slurry 0.5-0.8 part by weight, brown sugar honey slurry 1.2-1.7 part, flowers and fruits mixture 1.5-2.8 part, obtained brown sugar scented tea primary product after mixing, or by Chinese wolfberry sweet potato slurry 0.5-0.8 part by weight, brown sugar honey slurry 1.2-1.7 part, packs after flowers and fruits mixture 1.5-2.8 part carries out sterilization respectively.
2. the preparation method of brown sugar scented tea as claimed in claim 1, is characterized in that,
By namely drinkable after described brown sugar scented tea primary product 1 part by weight and boiling water 3-5 part mix and blend;
Or by namely drinkable after described brown sugar scented tea primary product 1 part by weight, ice 0.3-0.6 part and normal-temperature water 3-5 part mix and blend.
3. the preparation method of brown sugar scented tea as claimed in claim 1, it is characterized in that, after fresh matrimony vine is cleaned with clear water, 20min-23min is steamed by after new fresh fructus lycii 2 parts by weight and the mixing of 1.3 parts, milk, after cool to room temperature, matrimony vine is pulled out, obtain described dry wolfberry through super-dry, dehydration.
4. the preparation method of brown sugar scented tea as claimed in claim 1, is characterized in that, get 1 part, dry brown sugar by weight, farina 0.1 part, and glutinous rice flour 0.15 part mixing, grinding, screening obtain brown powdered sugar.
5. the preparation method of brown sugar scented tea as claimed in claim 1, is characterized in that, described Ipomoea batatas block be new fresh sweet potatoes through cleaning, peeling, stripping and slicing obtains.
6. the preparation method of brown sugar scented tea as claimed in claim 1, it is characterized in that, described iblet comprises the topaz grain of rice and the jet grain of rice that ratio is by weight 3: 2.
7. the preparation method of brown sugar scented tea as claimed in claim 1, is characterized in that, described peach fruit pulp is that peach pulp can block is obtained through drying, shredding.
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| CN201510821044.5A CN105230900A (en) | 2015-11-23 | 2015-11-23 | Method for manufacturing brown sugar flower and fruit tea |
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| CN201510821044.5A CN105230900A (en) | 2015-11-23 | 2015-11-23 | Method for manufacturing brown sugar flower and fruit tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106987505A (en) * | 2017-04-16 | 2017-07-28 | 杨胜 | A kind of preparation method of pineapple vinasse tea |
| CN107212327A (en) * | 2017-07-06 | 2017-09-29 | 湖南海联食品有限责任公司 | A kind of orange can of delicate fragrance local flavor and preparation method thereof |
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| CN106509278A (en) * | 2016-12-07 | 2017-03-22 | 天长市天龙泵阀成套设备厂 | Nutritional flower fruit tea and preparation method thereof |
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| CN103636796A (en) * | 2013-11-11 | 2014-03-19 | 高晶晶 | Beauty treatment rose milk tea and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106987505A (en) * | 2017-04-16 | 2017-07-28 | 杨胜 | A kind of preparation method of pineapple vinasse tea |
| CN107212327A (en) * | 2017-07-06 | 2017-09-29 | 湖南海联食品有限责任公司 | A kind of orange can of delicate fragrance local flavor and preparation method thereof |
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