CN108185072A - The preparation method and method for pouring of sour cherry scented tea - Google Patents
The preparation method and method for pouring of sour cherry scented tea Download PDFInfo
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- CN108185072A CN108185072A CN201810050032.0A CN201810050032A CN108185072A CN 108185072 A CN108185072 A CN 108185072A CN 201810050032 A CN201810050032 A CN 201810050032A CN 108185072 A CN108185072 A CN 108185072A
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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
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Abstract
The invention belongs to food processing technology fields, and in particular to the preparation method of sour cherry scented tea further relates to the method for pouring of sour cherry scented tea.The preparation method of sour cherry scented tea, including following steps：Cleaning, stripping and slicing, color protection, sugaring, forced air drying, assorted, sterilization, obtain finished product.Product advantage of the present invention is, since sour cherry belongs to integration of drinking and medicinal herbs food, using itself having stronger oxidation resistance, it is made into scented tea, cell viability can be improved after drinking, accelerate fat digestion, adjust the physiological function of human body, the effect of refreshing oneself, reducing weight can be reached, and in addition lemon, dragon fruit, orange, phoenix pear and other fruits make it have raising immunity of organisms, enhance disease resistance, cure cold, treat constipation, improve sleep, moistening enteron aisle, toxin-expelling and face nourishing and there is certain antialcoholism function.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to the preparation method of sour cherry scented tea further relates to sour cherry
The method for pouring of peach blossom fruit tea.
Background technology
There is the product of flowers and fruits teas in China very early, but early production does not have deliberately nutritional ingredient and health effect
It pursues, common high temperature drying technique can destroy some heat-sensitive substances in scented tea, such as vitamin C, protein.It is common
Stove drying technique not only has an impact the nutritional ingredient in raw material, and can damage to health.In terms of raw material, sour cherry
Peach fruits equilibrium full of nutrition, nutritive value can not be ignored, and sour cherry has the characteristics that low-sugar low-fat fat low in calories.But
Because acidity is larger, it is affected as the popularization for eating fruit raw.The mainstream also not using sour cherry as raw material domestic at present is produced
Product.
About cherry tea, CN105851321A discloses one kind《Pawpaw cherry tea and preparation method thereof》, the patent application
The step of it is as follows：
(1) pawpaw, cherry, oriental cherry, green tea, rock sugar are weighed by weight；
(2) peeling, remove seed after pawpaw is cleaned, are sliced, drying；
(3) it squeezes the juice after cherry is cleaned, collects cherry juice；
(4) papaya tablet made of step (1) is soaked in cherry juice made from step (2)；
(5) papaya tablet after step (3) is impregnated is dried；
(6) papaya tablet that step (5) is dried with oriental cherry, green tea, rock sugar is uniformly mixed, be packaged into pouch to obtain the final product.
Cherry tea made above the drawback is that:
(1) mode of papaya tablet is impregnated using cherry juice, can make really in pawpaw the part nutrition containing cherry juice into
Point and flavour, but its specific effect can not but investigate, and cherry juice can not be fully utilized, if the cherry juice after immersion does not have
Having rationally disposition, it will cause certain wastings of resources.
(2) contain the active ingredients such as a large amount of polyphenol, anthocyanin in cherry, but it is oxidizable, if being made into cherry juice
The effect of Long Term Contact air will also result in nutriment and lose, reduction cherry itself.
Therefore, it is necessary to be directed to the above method to be improved, design it is a kind of can compared with limits reservation cherry in itself
The food that is aoxidized of the polyphenol that is avoided that again in cherry of nutritional ingredient.
Invention content
In order to solve the technical issues of above-mentioned, the present invention provides a kind of preparation method of sour cherry scented tea, this method
It is by the fruit stripping and slicing such as cherry, color protection, sugaring, drying process obtain sour cherry scented tea.
Cherry scented tea is different from traditional tea, is to be made of fruit and flower, leaf essential element.Contain in its composition
There are various vitamins, tartaric acid and minerals, but decaffeinated and tannic acid.It is being brewed by series of process research
Remain to keep the former flavor of flowers and fruits afterwards, various vitamins, beautifying face and moistering lotion can be supplemented by often drinking, and blood-enrich promotes to disappear
Change, relieving mood.
For this product from being worth for upper, sour cherry is full of nutrition, and mineral element is high with protein content, but because of its mouthfeel
Meta-acid event greatly lacks selling market.Sour cherry leaf has good invigorating the spleen, warm stomach, detoxifying effect, but its effect is not people institute
Know, be not fully used.The most property heat of existing scented tea in the market, largely drinks and easily leads to excessive internal heat, and in technique
Often there is stove drying process and add preservative, influence is caused on the nutritional ingredient in scented tea.
The effect of this product research is intended to develop sour cherry market, give full play to cherry leaf adjusts the formula of scented tea,
Its pharmacological property is neutralized, and finds harmless drying, anti-corrosion mode, research is a using sour cherry as main component,
There is fall fire, the healthy scented tea that improves immunity of organisms, can largely use etc..
The design of the present invention is as follows：
(1) cherry belongs to integration of drinking and medicinal herbs food in itself, but has a lot of kinds, wherein some researches show that in sour cherry
The active constituent contents such as anthocyanin, polyphenol are carried out compared with sweet cherry content height, the present invention using sour cherry as Major Nutrient substance
Prepare scented tea.Dried after sour cherry is enucleated, not only completely remain sour cherry product, but can after tea is finished,
It is directly edible, sour cherry product is made greatly to be develop and useedd.
(2) it can improve cell viability after this product is drunk, accelerate fat digestion, adjust the physiological function of human body, it can be with
Reach the effect of refreshing oneself, reducing weight, and raising immunity of organism is made it have plus lemon, dragon fruit, orange, phoenix pear and other fruits
Power enhances disease resistance, cures cold, treats constipation, improve sleep, moistening enteron aisle, toxin-expelling and face nourishing and have certain work(that relieves the effect of alcohol
Energy.
The preparation method of the sour cherry scented tea of the present invention, including following steps：
Cleaning, stripping and slicing, color protection, sugaring, forced air drying, assorted, sterilization, obtain finished product.
Specifically, the preparation method of sour cherry scented tea of the present invention, including following steps：
(1) cleaning cleans sour cherry with clear water；
(2) sour cherry is enucleated by stripping and slicing, and the pulp of pineapple, dragon fruit, orange, lemon these types fruit is cut into respectively
The thin slice of 2-4mm thickness；
(3) raw material in step (2) is placed in colour protecting liquid by color protection impregnates 15min；
(4) sugaring using a concentration of 50% liquid glucose to by step (3) treated 8~10 h of raw material soaking；
(5) raw material that sugaring is completed is put into air dry oven by drying, and dry 6~8h, obtained product is denoted as A；
(6) dried raw material dress in the sour cherry leaf and step (5) pack and take rock sugar, rose, cleaning and dry
Bag, the parts by weight of each raw material are as follows：3 parts of rock sugar, 2 parts of rose, 2 parts of sour cherry leaf, obtain finished product sour cherry by A20-40 parts
Scented tea.
Preferably, in step (2), the parts by weight of each raw material are：
Be enucleated 12 portions of cherry 9 parts of pineapple, 10 parts of dragon fruit,
9 parts of orange, 5 parts of lemon；
More than raw material refers both to the parts by weight of fruit fresh fruit meat.
The preparation method of sour cherry scented tea specifically includes following steps：
Colour protecting liquid is contains 10% brine, 6% ascorbic aqueous solution.
It is packed using sealing strip type packaging bag.
The method for pouring of sour cherry scented tea, including following steps：
Sour cherry scented tea is placed in boiling water, brews 3-5 minutes, sucrose is added in when brewing；
Or sour cherry scented tea is placed in boiling water, it brews, when tea liquid temperature drops to 40-60 DEG C, adds in honey.
Another as the present invention improves, the method for pouring of sour cherry scented tea, including following steps：
Scented tea with boiling water is brewed, adds in rock sugar, adds the plain boiled water of cooling after rock sugar dissolves, mixing, finally
Add in ice cube；
Either scented tea with boiling water is brewed, when tea liquid temperature drops to 40-60 DEG C, adds in honey, mixing, then add
Enter the plain boiled water of cooling, mixing is eventually adding ice cube.
Sour cherry scented tea its raw material of the present invention be by sour cherry, sour cherry leaf, dragon fruit, orange, lemon, pineapple,
The flowers and fruits composition without any pollution such as rose, wherein sour cherry is sour, mild-natured, filling liver kidney, replenishing qi and blood, born fluid, and profit is small
Just；The invigorating the spleen of sour cherry leaf, warm stomach, removing toxic substances；Dragon fruit is sweet flat, succulence, containing the rare vegetable albumin of general plant,
Anthocyanidin, vitamin and water-soluble dietary fiber etc.；Orange is sour, sending down abnormally ascending, and appetizing, invigorating the spleen is relieved the effect of alcohol；Lemon is rich in vitamin
C, can preventing phlegm from forming and stopping coughing, stomach invigorating of promoting the production of body fluid, be " scurvy " jinx；Pineapple is sweet in flavor, slightly sour, cold nature, has clearing away summerheat, promotes the production of body fluid
Quench the thirst, diuresis；Rose is sweet in flavor, warm-natured, promoting qi circulation and removing obstruction in the collateral and blood and relieving pain.Various effects are numerous, all with regulating spleen and stomach
Gas it is related.
Such product can cure cold, and be that contained active vitamin C's tea works in itself, vitamin C can improve immune
Power makes human body enhance disease resistance.It has a drink sour cherry scented tea, is actually equal to drink one glass of fresh fruit juice.Sour cherry
Peach blossom fruit tea can shorten the course of disease as the householder method of cooperation medicine therapy.Some dyspeptic people are having tea
Meanwhile can pulp also eat because it can promote gastrointestinal peristalsis, help excludes vivotoxin, prevents from being hard and dry.Through
This plant tea is often drunk to avoid growing unpleasant goose pimples on the face with toxin-expelling and face nourishing.
Rich in the special compositions such as a large amount of procyanidine and tannin in sour cherry pericarp, wherein there is " skin vitamin "
The procyanidine of title have the superpower oxidation resistance of 20 times of vitamin Cs, 50 times of vitamin Es, so as in certain journey
The free radical for largely existing or being derived in human body is disposed on degree, mitigates human cell tissue by the journey of free-radical oxidation
The active degree and balance of human body interior free yl are safeguarded and controlled to degree.Effect in addition to slowing down aging, restoring skin-tightening
In addition, procyanidine additionally aid generation, protection, restore skin-tightening effect other than, procyanidine additionally aid generation,
Protection, the collagen in repairing skin tissue and elastomer structure, so as to which skin be made to reappear gloss, elasticity, whitening and work
Power.And scented tea is often drunk in right amount, a large amount of glucose contained therein and mineral matter and other components are alleviated women low
Blood glucose, benefit iron, relieving fatigue etc. also have certain effect.
To ensure the health of product, the present inventor is in the production process using forced air drying technology, with the antioxygen of cherry
The property changed and the anti-corrosive properties of rock sugar replace preservative, reduce the loss of raw material nutritive value to the greatest extent, prevent to health
The substance to damage.
The beneficial effects of the present invention are,
(1) of the invention product development sour cherry market.Sour cherry fruits nutrition enriches, is balanced, contains a large amount of dimension
Raw element (VA, VB, VC) and minerals (K, Ca, Fe), and the content of carbohydrate, fat, heat is relatively low；It is especially enriched in anthocyanidin, each
Kind anthocyanin, melatonin, Quercetin, isoquercitin and other active ingredients.Numerous studies find that they have significant medicine
Reason acts on, and such as adjusts sleep, removes free radical, antioxidation, anti-inflammatory, analgesia, anticancer, prevention of cardiovascular disease, reduces blood
Sugar, anti-aging etc..But for a long time, sour cherry is because of the overweight shortage market of its tart flavour.Cherry leaf has good invigorating the spleen, temperature
Stomach, detoxifying effect, but its effect is not well known, is not fully used.Lack on the market using sour cherry, sour cherry
The fruit tea of leaf, the sour cherry used in us contain there are many nutriment, but cause market narrow because its taste is sour and astringent.We
Product is dedicated to developing sour cherry market.
(2) this product has effects that certain.The inoxidizability of rose collocation sour cherry can beautifying face and moistering lotion.Lemon is arranged in pairs or groups
Sour cherry can effective replenishing vitamins.Sour cherry temperture of leaves stomach invigorating the spleen, and taken in sour cherry containing abundant ferro element, the two
With can enrich blood.In addition contain ferment in sour cherry, can promote to digest, help to lose weight.
(3) this product is without preservative and without stove drying.The scented tea produced in batches on the market some pass through stove drying
Process can contain harmful substance.Cherry has inoxidizability in itself, has certain anti-corrosion work(after being fabricated to dried fruit
Can, in addition add rock sugar can anti-corrosion, therefore do not need to addition preservative.
(4) this product performance is mild.Fruit tea big city in the market causes to get angry, therefore cannot largely drink, to suitable
Crowd is also restricted.This product, by adding in rock sugar and pineapple, has neutralized other materials according to Chinese medicine major personage's opinion
Pharmacological property, nutrient health.
(5) raw material selected by this product is more popular, is easy to receive.
Description of the drawings
Fig. 1 is the finished figure of first scented tea in embodiment 1；
Fig. 2 is the finished figure of first scented tea in embodiment 1；
Fig. 3 is the picture after raw material pineapple slice in embodiment 1；
Fig. 4 is to the picture of sour cherry stoning in embodiment 1；
Fig. 5 is the picture of color protection in embodiment 1；
Fig. 6 is the picture of sugaring in embodiment 1；
Fig. 7 is the vertical view that sugaring is handled in embodiment 1；
Fig. 8 is color protection picture in comparative example 1；
Fig. 9 is the process figure of comparative example 1.
Specific embodiment
The present invention is further described with reference to specific embodiment, so as to those skilled in the art more
The solution present invention, but be not intended to limit the present invention.
Embodiment 1
The preparation method of sour cherry scented tea specifically includes following steps：
(1) it cleans：Sour cherry is cleaned with clear water；
(2) stripping and slicing：Sour cherry is enucleated, the pulp of pineapple, dragon fruit, orange, lemon these types fruit is cut into respectively
The thin slice of 2-4mm thickness；
Go 12 parts of tart cherries, 9 parts of pineapple pulp, 10 parts of dragon fruit pulp,
9 parts of orange pulp, 5 parts of Limon pulp；
(3) raw material in step (2) is placed in colour protecting liquid by color protection impregnates 15min；
(4) sugaring using a concentration of 50% liquid glucose to by step (3) treated 8~10 h of raw material soaking；
(5) raw material that sugaring is completed is put into air dry oven by drying, and dry 6~8h, obtained product is denoted as A；
(6) dried raw material dress in the sour cherry leaf and step (5) pack and take rock sugar, rose, cleaning and dry
Bag, the parts by weight of each raw material are as follows：3 parts of rock sugar, 2 parts of rose, 2 parts of sour cherry leaf, obtain finished acid cherry flowers and fruits by A30 parts
Tea.
Present inventor has performed following experiments, obtain the optimal parameter of the present invention：
Single factor experiment
(1) influence of the color protection agent concentration to sour cherry scented tea quality is probed into
| Color stabilizer usage amount (g/L) | Color and luster | Sensory evaluation scores |
| 0 | The obscure nigrescence of color and luster | 71 |
| 8 | Uniform color band is glossy | 85 |
| 16 | Uniform color band is glossy | 78 |
(2) influence of the sugar concentration to sour cherry scented tea quality is probed into
(3) influence of the temperature to sour cherry scented tea quality is probed into
| Drying temperature (DEG C) | Drying time (h) | Sensory evaluation scores |
| 40 | 12~14 | 77 |
| 60 | 6~8 | 85 |
| 80 | 3.5~4 | 69 |
Orthogonal test
(1) orthogonal tests factor level table
(2) subjective appreciation scoring reference table
Orthogonal test sensory evaluation scores table
The very poor value R of three factors in comparison sheet, it can be seen that the primary-slave relation of determinant is A>B>C.A is main
Factor takes highest level A2；B is secondary cause, takes highest level B2；The influence of C factors is minimum, but also selects its highest level
C3, so as to form optimal process conditions A2B2C3.At this time drying temperature, sugar concentration, color protection agent concentration be respectively 60 DEG C,
50%th, 16.0g/L, the sensory evaluation scores of sour cherry scented tea are 95 points.Compared with single factor experiment, composite testing sensory evaluation scores
It is greatly improved and smaller on the influence of sour cherry flowers and fruits tea color, fruity is pure and fresh, has a very delicious taste.
Verification test
Sour cherry scented tea preparation is carried out according to gained Optimal technique process, is repeated 3 times and is verified.After preparation
Sour cherry scented tea sensory evaluation scores are 95,96,96, and average value 95.7% is close with sensory evaluation scores before, and then demonstrates
The accuracy of experiment.
Formula：Sour cherry, sour cherry leaf, dragon fruit, orange, lemon, pineapple, rose, rock sugar.
Comparative example 1
Formula：Sour cherry, apple, lemon, pineapple, rose, rock sugar；
Specific preparation method is as follows：
(1) cleaning cleans sour cherry with clear water；
(2) sour cherry is enucleated by stripping and slicing, and the pulp of apple, lemon, pineapple these types fruit is cut into 2-4mm thickness respectively
The thin slice of degree；
Remove 12 parts of tart cherries, 6 parts of apple pulp, 2 parts of Limon pulp；4 parts of pineapple pulp；
(3) raw material in step (2) is placed in colour protecting liquid by color protection impregnates 15min；
(4) sugaring using a concentration of 50% liquid glucose to by step (3) treated 8~10 h of raw material soaking；
(5) raw material that sugaring is completed is put into air dry oven by drying, and dry 6~8h, obtained product is denoted as B；
(6) dried raw material dress in the sour cherry leaf and step (5) pack and take rock sugar, rose, cleaning and dry
Bag, the parts by weight of each raw material are as follows：3 parts of rock sugar, 2 parts of rose, 20-40 parts of B obtain finished acid cherry scented tea.
The defects of present in product in above-mentioned comparative example 1 is：Apple easily aoxidizes, and seriously affects finished appearance.
1st, it is not aoxidized after apple is sliced using food slicer, pulp is normal faint yellow.
2nd, apple chankings using a certain concentration color stabilizer impregnate after be immediately placed in sugaring in concentracted sugar solution, therebetween with oxygen
Gas time of contact is short, and color stabilizer function well, therefore does not occur significantly to aoxidize.
3rd, apple significantly aoxidizes after being put into hot air drier low temperature drying, and pulp colour is dimmed, and chankings shape is curled.
4th, it is test color stabilizer effect, impregnates apple chankings using a certain concentration color stabilizer and pure water respectively, then together
When dry.Severe oxidation occurs using the apple chankings that pure water impregnates, it is slightly light using the chankings degree of oxidation of color stabilizer.
Sour cherry, lemon, pineapple, rose, red grapefruit, rock sugar；
Specifically processing method is：Specific preparation method is as follows：
(1) cleaning cleans sour cherry with clear water；
(2) sour cherry is enucleated by stripping and slicing, and the pulp of lemon, red grapefruit these types fruit is cut into 2-4 mm thickness respectively
Thin slice；
Remove 12 parts of tart cherries, 9 parts of Limon pulp, 5 parts of red grapefruit pulp；
(3) raw material in step (2) is placed in colour protecting liquid by color protection impregnates 15min；
(4) sugaring using a concentration of 50% liquid glucose to by step (3) treated 8~10 h of raw material soaking；
(5) raw material that sugaring is completed is put into air dry oven by drying, and dry 6~8h, obtained product is denoted as C；
(6) dried raw material dress in the sour cherry leaf and step (5) pack and take rock sugar, rose, cleaning and dry
Bag, the parts by weight of each raw material are as follows：3 parts of rock sugar, 2 parts of rose, 20-40 parts of C obtain finished acid cherry scented tea.
Defect present in product in comparative example 2：Grapefruit bitter, extreme influence scented tea taste；
| Whether grapefruit adds | Mouthfeel | Sensory evaluation scores (are divided) |
| Addition | It is millet paste bitter, puckery, it is difficult to entrance.Grapefruit astringent taste masks other flowers and fruits fragrance | 41 |
| It does not add | Millet paste is in good taste, no bitter taste, and sour-sweet proportioning is suitable, and fruit flavor is dense | 83 |
It can be seen that not sour cherry and all fruits raw materials can arrange in pairs or groups and obtain good mouthfeel.
Embodiment 2
Scented tea in embodiment 1, method for pouring, including following steps：
Sour cherry scented tea is placed in boiling water, brews 3-5 minutes, sucrose is added in when brewing.
Embodiment 3
Sour cherry scented tea is placed in boiling water, brews by the scented tea in embodiment 1, method for pouring, treats tea liquid temperature
When degree drops to 40-60 DEG C, honey is added in.
Embodiment 4
Scented tea in embodiment 1 with boiling water is brewed, adds in rock sugar, the white of cooling is added after rock sugar dissolves and is opened
Water, mixing are eventually adding ice cube.
Embodiment 5
Scented tea in embodiment 1 is brewed with boiling water, when tea liquid temperature drops to 40-60 DEG C, addition honey, mixing,
The plain boiled water of cooling is added, mixing is eventually adding ice cube.
Embodiment 6
Product antioxidant activity about the present invention detects, and can refer to following method：Note that being reference, not write
It obtains just the same：There is full text in attachment.
The present invention is tested using ORAC methods, DPPH radicals scavengings experiment and Fe3+ reducing powers, has investigated sour cherry flower
The inoxidizability of fruit tea.The inoxidizability main component of this case verification sour cherry scented tea not only rich in polyphenol, also contains
The substances such as polysaccharide, terpenoid.
It is most commonly seen to remove DPPH free radicals in the free based method of vitro detection antioxidant for clearing, when DPPH solution
During middle addition antioxidant, since its radicals scavenging effect makes DPPH purples recession lead to absorption spectrum intensity with addition
The increase of the amount of antioxidant and reduce, radicals scavenging is calculated by the linear change for adding in absorbance before and after antioxidant
Rate.As seen from the above table, 1# is more than 50% to the scavenging effects of DPPH free radicals, has a stronger antioxidation, and 2# and 3#
Scented tea is below 50%, illustrates that inoxidizability is relatively low.
ORAC methods, also known as antioxidant ability index are to work as currently as the new standard of international determination oxidative
One of evaluation method that people most pay close attention in modern anti-oxidant research field, ORAC values are higher, and oxidation resistance is stronger.By upper
Table understands that the oxidation resistance of scented tea is 1#>3#>2# shows 1# oxidation resistance highests.
The reducing power of active components of plants can have reducing power as the signal of interest of its potential oxidation resistance
Substance can restore the intermediate generated during lipid peroxidation, so as to show antioxidation, by measuring Fe3+
Reducing power further weighs the inoxidizability of sour cherry scented tea.1# reducing powers are higher than other two kinds as seen from the above table
Scented tea.
There is antioxidant activity by the product of the above experimental verification present invention.
Claims (7)
1. the preparation method of sour cherry scented tea, including following steps：
Cleaning, stripping and slicing, color protection, sugaring, forced air drying, assorted, sterilization, obtain finished product.
2. the preparation method of sour cherry scented tea as described in claim 1, specifically includes following steps：
（1）Cleaning cleans sour cherry with clear water；
（2）Sour cherry is enucleated by stripping and slicing, and the pulp of pineapple, dragon fruit, orange, lemon these types fruit is cut into 2-4 respectively
The thin slice of mm thickness；
（3）Color protection is by step（2）In raw material be placed in colour protecting liquid and impregnate 15 min；
（4）Sugaring is using a concentration of 50% liquid glucose to passing through step（3）8 ~ 10 h of raw material soaking that treated；
（5）The raw material that sugaring is completed is put into air dry oven by drying, and dry 6 ~ 8 h, obtained product is denoted as A；
（6）Packaging takes rock sugar, rose, the sour cherry leaf and step cleaned and dried（5）In the pack of dried raw material, respectively
The parts by weight of raw material are as follows：3 parts of rock sugar, 2 parts of rose, 2 parts of sour cherry leaf, 20-40 parts of A obtain finished acid cherry flowers and fruits
Tea.
3. the preparation method of sour cherry scented tea as described in claim 1, which is characterized in that step（2）In, the weight of each raw material
Measuring number is：
Be enucleated 12 portions of cherry 9 parts of pineapple, 10 parts of dragon fruit,
9 parts of orange, 5 parts of lemon；
More than raw material refers both to the parts by weight of fruit fresh fruit meat.
4. the preparation method of sour cherry scented tea as described in claim 1, specifically includes following steps：
Colour protecting liquid is contains 10% brine, 6% ascorbic aqueous solution.
5. the preparation method of sour cherry scented tea as described in claim 1, which is characterized in that carried out using sealing strip type packaging bag
Packaging.
6. the method for pouring of sour cherry scented tea, including following steps：
Sour cherry scented tea is placed in boiling water, brews 3-5 minutes, sucrose is added in when brewing；
Or sour cherry scented tea is placed in boiling water, it brews, when tea liquid temperature drops to 40-60 DEG C, adds in honey.
7. the method for pouring of sour cherry scented tea, including following steps：
Scented tea with boiling water is brewed, adds in rock sugar, the plain boiled water of cooling is added after rock sugar dissolves, mixing is eventually adding
Ice cube；
Either scented tea with boiling water is brewed, when tea liquid temperature drops to 40-60 DEG C, adds in honey, mixing adds cooling
Plain boiled water, mixing is eventually adding ice cube.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757201A (en) * | 2015-03-27 | 2015-07-08 | 张立 | Flower and fruit tea |
| CN106720785A (en) * | 2016-12-22 | 2017-05-31 | 万金星 | A kind of scented tea and preparation method thereof |
-
2018
- 2018-01-18 CN CN201810050032.0A patent/CN108185072A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757201A (en) * | 2015-03-27 | 2015-07-08 | 张立 | Flower and fruit tea |
| CN106720785A (en) * | 2016-12-22 | 2017-05-31 | 万金星 | A kind of scented tea and preparation method thereof |
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Application publication date: 20180622 |