PRODUCTION OF FRESH APPLE-INFUSED TEA USING FRESH APPLES AND ANGELICA KEISKEI LEAVES TO PREVENT DESTRUCTION OF EFFECTIVE INGREDIENTS OF THE APPLES AND ANGELICA KEISKEI LEAVES

摘要

Purpose: a method of for manufacturing the brewed tea of fresh apple by rapidly freeze thawing fresh apple, Radix Angelicae Sinensis keiskei is left, and provides stevioside. By stevioside, tea product removes from the bitter taste of Radix Angelicae Sinensis keiskei to be left, and quite easily dissolves and have the natural taste and its taste of fruits and vegetables in heat or cold water in the case where not destroying preparation in effective component. Construction: the brewed tea of fresh apple is prepared by step: disinfection has in 1005deg.The leaf of the Radix Angelicae Sinensis keiskei of 5 to 20% aqueous solution of the sodium chloride of C is 10 to 120sec and washes them with flowing water 2 to 4 times; The washed Radix Angelicae Sinensis keiskei leaves of crushing enter 4 to 6mm and spray them with by stevioside solution weight 1 to 10%; Make leaf aging 2 to 4hr in a close container, when maintaining 50 to 90% moisture content; Used in 1005deg.5 to 20% aqueous solution of the sodium chloride of C washes fresh apple and is 30 to 120sec and washes them with flowing water 2 to 4 times; It cuts apple and enters 2 to 5mm; Mixing 2 to 30% is by the sum of citric acid weight by 1 to 20% a kind of mixture with 10 to the 90% stevioside weight by fresh angelica keiskei leaf weight; 5 to the 60% of fresh apple and 1 to 10% weight by vitamin C weight is pressed in mixing; Mix mixture described above and in -30deg.C rapidly freezes, and it is 2 to 10hr; Then in 50deg.The drying in poor 35 minutes of C points be 15 to 35hr until moisture content reaches 0.2 to 5%.