Method for preparing novel seasoning tea

A flavored tea, a new type of technology, applied in the field of preparation of new flavored tea, can solve the problems of turbidity, unattractiveness, opacity, etc., and achieve a better taste effect

Inactive Publication Date: 2011-08-31
四川蒙顶山味独珍茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] However, these products are immature at present, some tea water is yellowish brown, turbid and opaque;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The preparation method of the new flavored tea, the raw materials include semi-finished tartary buckwheat, green tea and dried jasmine flowers, semi-finished tartary buckwheat: green tea: dried jasmine flowers = 100:31:1, and the above three are mixed through the following baking and frying , And microwave multiple temperature changes to increase fragrance, the steps include:

[0042] Step 1. Put the mixed semi-finished tartary buckwheat, green tea and dried jasmine flowers into a polypropylene or polyethylene bag first, tighten the mouth of the bag and then coat the cloth bag, and move it to the refrigerator for refrigeration, where the temperature of the refrigerator is 0 degrees Celsius;

[0043] Step 2. When taking tea leaves from the warehouse, the tea bags should be moved out of the warehouse first, and the opening of the bag can only be opened when the tea in the bag gradually rises to near room temperature;

[0044] Step three, baking, the hot air temperature is 100 de...

Embodiment 2

[0063] The preparation method of the novel flavored tea, the raw materials include semi-finished tartary buckwheat, green tea and dried jasmine flowers, semi-finished tartary buckwheat: green tea: dried jasmine flowers = 100:35:5 mixed in the ratio, the above three are mixed through the following baking and frying , And microwave multiple temperature-changing to increase fragrance, the steps include:

[0064] Step 1. Put the mixed semi-finished tartary buckwheat, green tea and dried jasmine flowers into a polypropylene or polyethylene bag first, tighten the mouth of the bag and then coat the cloth bag, and move it to the refrigerator for cold tea. The temperature of the refrigerator is 5 degrees Celsius;

[0065] Step 2. When taking tea leaves from the warehouse, the tea bags should be moved out of the warehouse first, and the opening of the bag can only be opened when the tea in the bag gradually rises to near room temperature;

[0066] Step three, baking, the hot air temperature is...

Embodiment 3

[0084] The preparation method of the new flavored tea, the raw materials include semi-finished tartary buckwheat, green tea and dried jasmine flowers, semi-finished tartary buckwheat: green tea: dried jasmine flowers = 100:40:10 mixed, the above three are mixed through the following baking and frying Preparation, and microwave temperature-changing fragrance, the steps include:

[0085] Step 1. Put the mixed semi-finished tartary buckwheat, green tea and dried jasmine flowers into a polypropylene or polyethylene bag first, tighten the mouth of the bag and then coat the cloth bag, and move it to the refrigerator for cold tea. The temperature of the refrigerator is 10 degrees Celsius;

[0086] Step 2. When taking tea leaves from the warehouse, the tea bags should be moved out of the warehouse first, and the opening of the bag can only be opened when the tea in the bag gradually rises to near room temperature;

[0087] Step three, baking, the hot air temperature is 100 degrees Celsius, t...

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PUM

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Abstract

The invention discloses a method for preparing novel seasoning tea, and belongs to the field of health-care functional tea drinks. The novel seasoning tea comprises the following raw materials: a tartary buckwheat semi-finished product, green tea and dried jasmine flowers in a ratio of 100:(31-40):(1-10). The method comprises the following steps of: mixing the raw materials, baking, stir-frying, extracting fragrance repeatedly at variable temperature, and fusing the fragrance of tartary buckwheat, the green tea and the dried jasmine flowers, so that the fragrance of the tartary buckwheat, thegreen tea and the jasmine flowers is shown and is blended mutually to form the unique fragrance of the green tea, the tartary buckwheat and the jasmine. In the method, the seasoning tea is processed by utilizing the natural and health-care value of the green tea and the tartary buckwheat scientifically and a unique process according to the principle of the homology of medicines and food; and the green tea tartary buckwheat mixed health drink is rich in biological active ingredients such as rutin (V P) and the like, and is particularly suitable for preventing and treating diseases such as hypertension, hyperlipaemia, hyperglycemia, cardiovascular diseases and the like, so the novel seasoning tea is a natural drink which integrates ornamental, drinking and health care properties.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing a novel flavored tea with health care functions. Background technique [0002] At present, there are many tea varieties and many mixed drinks on the market. However, many teas now have a single structure, mixed drinks lack substantial health effects and poor appreciation, which limits the development of tea and mixed drinks. [0003] Tartary buckwheat-the seven nutrients are completely integrated. It is not a medicine or a health care product. It is a food that can be eaten as a meal, but it has excellent nutritional health value and extraordinary therapeutic effects. It does not belong to the Gramineae family, but belongs to the Polygonaceae family. It is recognized by the International Food and Agriculture Organization as an excellent food for both food and medicine, and is a typical embodiment of my country's culture of medicine and food. Tartary buckwheat is k...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 张强
Owner 四川蒙顶山味独珍茶业有限公司
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