Edible tea

A technology of tea and dry tea, which is applied in the field of tea preparation, can solve the problems of hot tea, waste of resources, and less tea fragrance, etc., and achieve the effect of simple process, fresh breath, and elimination of bad breath

Inactive Publication Date: 2013-07-17
冯奕丁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] When entertaining guests, the tea is too hot, and the guests cannot drink it immediately. They need to wait for the temperature of the tea to drop before drinking it. However, slow tasting and slow chewing can no longer adapt to the fast-paced modern life. If you soak it in warm or cold water, you cannot drink it The nutritional essence is soaked out, but it lacks the tea fragrance that tea should have
Tea itself contains a lot of dietary fiber, which can eliminate bad breath and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of edible tea leaves, made by the following steps:

[0017] (1) Soaking: wash 10 parts by weight of dry green tea, add to 50 parts by weight of water and soak for 0.5h;

[0018] (2) Ultrasonic treatment: transfer the infiltrated tea leaves into an ultrasonic processor, and treat each kilogram of dry green tea under the conditions of 15KHZ and 80W for 15min;

[0019] (3) Stir-frying: transfer the ultrasonically treated tea into a frying pan, add 1 part by weight of camellia oil and 0.5 part of salt, stir-fry at 100°C for 10 minutes, then take it out of the pot, and cool it to get Yicaiyicha Consume tea.

Embodiment 2

[0021] A kind of edible tea leaves, made by the following steps:

[0022] (1) Soaking: wash 10 parts by weight of dry green tea, add to 100 parts by weight of water and soak for 1 hour;

[0023] (2) Ultrasonic treatment: transfer the infiltrated tea leaves into an ultrasonic processor, and treat each kilogram of dry tea leaves at 60KHZ, 150w for 60 minutes;

[0024] (3) Stir-frying: transfer the ultrasonically treated tea leaves into a frying pan, add 2 parts by weight of camellia oil and 2 parts of table salt, stir-fry at 100°C for 20 minutes, then take out of the pan, cool to obtain Yicaiyicha Consume tea.

Embodiment 3

[0026] A kind of edible tea leaves, made by the following steps:

[0027] (1) Soaking: wash 10 parts by weight of dry green tea, add to 80 parts by weight of water and soak for 0.7h;

[0028] (2) Ultrasonic treatment: transfer the infiltrated tea leaves into an ultrasonic processor, and process them for 45 minutes at 28KHZ and 110w per kilogram of dry tea leaves;

[0029] (3) Stir-frying: transfer the ultrasonically treated tea leaves into a frying pan, add 1.5 parts by weight of camellia oil and 1.2 parts of table salt, stir-fry at 100°C for 15 minutes, then take out of the pan and cool to obtain Yicaiyicha of edible tea.

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PUM

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Abstract

The invention discloses edible tea which is characterized by being prepared by the steps of: (1) soaking raw materials; (2) performing ultrasonic treatment; and (3) frying the tea. According to the edible tea, the technology is simple; effective components in the tea can be effectively dissolved out and cannot be lost; the tea can be quickly made with warm water or cold water, and the fragrance of the tea can be guaranteed; the current society with a rapid pace of life is met; the tea can be directly eaten or drunk after being made; the tea tastes good and can effectively supplement dietary fibers; the peculiar smell in an oral cavity is eliminated; and the smell of the oral cavity can be refreshed.

Description

technical field [0001] The invention belongs to the technical field of tea preparation, and in particular relates to an edible tea. Background technique [0002] The nutrition of tea includes two parts: water-soluble and fat-soluble. The latter is insoluble in water and will always remain in the tea no matter how many times you drink it. Only by drinking tea can you better absorb the nutrition of tea. Water-soluble nutrients in tea mainly include catechins, vitamin C, and amino acids; fat-soluble nutrients mainly include vitamin E, carotene, dietary fiber, minerals, and chlorophyll. Among water-insoluble substances, vitamin E has an anti-aging effect; catechin is an important nutrient. Tea polyphenols contained in catechins have a strong effect of eliminating oxygen free radicals and anti-aging. Studies in recent years have also proved that it can not only eliminate stains and lose weight, but also lower cholesterol and blood lipids, kill leukemia cells and prevent influe...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 冯奕丁冯政
Owner 冯奕丁
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