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A kind of sweet-scented osmanthus tea and sweet-scented osmanthus technology, applied in food preparation, tea treatment before extraction, food science, etc., can solve the problems that tea drinks have not been discovered, and achieve good promotion and utilization effect
Inactive Publication Date: 2010-09-15
周丕义
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Summary
Abstract
Description
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Problems solved by technology
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Problems solved by technology
In the prior art, there are all kinds of tea drinks made by using sweet-scented osmanthus fragrance, but tea drinks made directly from sweet-scented osmanthus have not yet been found.
Method used
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Examples
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Effect test
Embodiment approach 1
[0009] Take by weighing main material and auxiliary material (kg) according to the following proportioning:
[0010] The main ingredient is dried osmanthus 200 yuan, the auxiliary material tea oil is 1 yuan, and Kuding tea is 30 yuan.
[0011] Production method: Weigh a certain amount of main and auxiliary materials according to the above ratio, such as selecting 2 kg of dried osmanthus and 0.01 kg of camellia oil, dipping the wok with the above selected amount of tea oil, adding the selected amount of dried osmanthus and Kuding tea and using conventional Fried tea method frying; technique, temperature, time etc. in its frying process all can adopt the prior art mode. Take it out when it is dry enough. The sufficient dryness refers to the principle that the moisture content of the finished product is reduced to the point where mildew is not easy to occur under airtight storage conditions, such as the moisture content of the finished product is preferably reduced to 5% or 3%. ...
Embodiment approach 2
[0013] Except for the following content, other technical methods may be the same as those in the corresponding part in Embodiment 1.
[0014] Take by weighing main material and auxiliary material (kg) according to the following proportioning:
[0015] The main ingredient is dried osmanthus 300 yuan, the auxiliary ingredients tea oil 2 yuan, and Kuding tea 50 yuan.
[0016] Production method: Weigh the main and auxiliary materials according to the above ratio, such as 3 kg of dried osmanthus, 0.5 kg of Kudingcha and 0.02 kg of camellia oil. The technical content described later is the same as that described in the corresponding part of the first embodiment.
Embodiment approach 3
[0018] Except for the following content, other technical methods may be the same as those in the corresponding part in Embodiment 1.
[0019] Take by weighing main material and auxiliary material (kg) according to the following proportioning:
[0020] The main ingredient is 250 dried osmanthus, the auxiliary materials are 1.5 tea oil, and 40 Kuding tea.
[0021] Production method: Weigh the main and auxiliary materials according to the above ratio, such as 2.5 kg of dried osmanthus, 0.4 kg of Kudingcha and 0.015 kg of camellia oil. The technical content described later is the same as that described in the corresponding part of the first embodiment.
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Abstract
The invention discloses an osmanthus flower tea which is a medicinal tea prepared from the following main materials and auxiliary materials by using the method comprising the following steps of: selecting a proper quantity of fresh osmanthus flowers, drying the fresh osmanthus flowers for removing lots of moisture to obtain dry osmanthus flowers as the main materials when the dead weight of the osmanthus flowers is 60-70% of the weight of the fresh osmanthus flowers, and selecting the auxiliary materials comprising teal oil and leaf of Chinese holly, wherein the main materials and the auxiliary materials have the following weight (part) proportions: the main materials comprise 200-300 parts of dry osmanthus flowers and the auxiliary materials comprise 1-2 parts of the tea oil and 30-50 parts of the leaf of Chinese holly; selecting a certain quantity of dry osmanthus flowers and a proper quantity of tea oil and leaf of Chinese holly according to the proportions, smearing a wok by using the selected quantity of tea oil as the auxiliary materials, putting the selected quantity of dry osmanthus flowers and leaf of Chinese holly in the wok, frying by using a conventional frying method, and then taking out a finished product when the materials are dry enough. The osmanthus flower tea has the important characteristics of keeping the peculiar medicinal components of the osmanthus flowers and being conveniently used as the medicinal tea as same as other popular common tea drinks for drinking, thereby being beneficial to being accepted by consumers and enabling the tea resource to be better generalized and utilized to be beneficial to the health of common people.
Description
technical field [0001] This group of inventions relates to a drinking tea and a preparation method of the drinking tea. Background technique [0002] Traditional Chinese medicine believes that osmanthus has a pungent taste and can be used as medicine. It has the effects of reducing phlegm, relieving cough, promoting body fluid, and relieving toothache. In the prior art, there are all kinds of tea drinks made by using sweet-scented osmanthus aromatherapy, but the tea drinks made directly from sweet-scented osmanthus have not been found yet. Contents of the invention [0003] The purpose of this group of inventions is to provide a kind of tea drink and its preparation method with dried sweet-scented osmanthus as main ingredient. [0004] The present invention is achieved like this: a kind of sweet-scented osmanthus tea, it is the tea preparation that is made by following main material and auxiliary material: choose appropriate amount of fresh sweet-scented osmanthus, dry a...
Claims
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Application Information
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