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METHOD OF MANUFACTURING ORGANIC LEMON TEA

机译:制造有机柠檬茶的方法

摘要

The purpose of the present invention is to provide a method of manufacturing an organic lemon tea which is produced by adding lemon flesh, panela, a lemon concentrate, sugar and the like to hibiscus-infused water in stages to obtain a mixture, grinding the mixture over five steps to obtain a ground mixture, and aging the same at a low temperature of two degrees Celsius below zero. According to the present invention, the method comprises: a step of preparing hibiscus-infused water by putting 30 g of hibiscus leaves into 250 ml of hot water with the temperature of 70 degrees Celsius or more, thereby infusing the hibiscus leaves in hot water; a first grinding step of paring rinds of several lemons to prepare 150 g of lemon flesh and grinding the same together with 35 g of panela in a mixer; a second grinding step of mixing the hibiscus-infused water with a mixture of the lemon flesh and panela that have been ground in the first grinding step to obtain a mixture, and then grinding the mixture once again in the mixer to obtain a ground material; a third grinding step of preparing a mixture by additionally putting 200 g of the lemon concentrate into the ground material obtained by performing the second grinding step, and then grinding the mixture once again in the mixer to obtain a ground material; a fourth grinding step of, after performing the third grinding step, additionally adding 550 g of sugar to the ground material obtain in the third grinding step and adding 450 ml of water to the same to obtain a mixture, and then grinding the mixture once again to obtain a ground material; a fifth grinding step of, after performing the fourth grinding step, additionally adding 400 g of panela to the ground material obtain in the fourth grinding step and adding 450 ml of water to the same to obtain a mixture, and then grinding the mixture once again to obtain a ground organic lemon tea; and an aging step of aging the ground organic lemon tea of the fifth grinding step in a refrigerated state for at least 24 hours or more.;COPYRIGHT KIPO 2019
机译:本发明的目的是提供一种制造有机柠檬茶的方法,该有机柠檬茶是通过将柠檬果肉,人造板,柠檬浓缩物,糖等分阶段地添加到芙蓉水中以获得混合物,研磨混合物而制备的。在五个步骤中获得研磨的混合物,并将其在低于零的2摄氏度的低温下进行老化。根据本发明,该方法包括:通过将30g芙蓉叶放入温度为70摄氏度或更高的250ml热水中来制备芙蓉注水的步骤;然后将芙蓉叶注入热水中。第一研磨步骤,将果皮切成薄片以制备150克柠檬果肉,并将其与35克Panela一起在混合机中研磨;第二研磨步骤是将在第一研磨步骤中研磨过的芙蓉花水与柠檬果肉和人造板的混合物混合以获得混合物,然后在混合器中再次研磨混合物以获得研磨材料;第三研磨步骤,通过将200g柠檬浓缩物另外放入通过第二研磨步骤获得的研磨材料中来制备混合物,然后在混合器中再次研磨混合物以获得研磨材料;第四研磨步骤,在进行第三研磨步骤后,向第三研磨步骤中获得的磨碎的物料中另外添加550g糖,并向其添加450ml水以获得混合物,然后再次研磨混合物获得地面材料;第五研磨步骤,在进行第四研磨步骤之后,向在第四研磨步骤中获得的研磨材料中另外添加400g of板,并向其添加450ml水以获得混合物,然后再次研磨混合物获得研磨的有机柠檬茶;第五步的磨碎有机柠檬茶在冷藏状态下老化至少24小时或更长时间.COPYRIGHT KIPO 2019

著录项

  • 公开/公告号KR20180126748A

    专利类型

  • 公开/公告日2018-11-28

    原文格式PDF

  • 申请/专利权人 YOOWAN CO.;

    申请/专利号KR20170061542

  • 发明设计人 KIM MOK INKR;

    申请日2017-05-18

  • 分类号A23F3/18;

  • 国家 KR

  • 入库时间 2022-08-21 11:52:27

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