Preparation technology of inflammation diminishing and fire heat removing tea

A preparation process and a fire-removing technology, which is applied to the preparation process of fire-removing tea and the field of anti-inflammatory, can solve the problems of loss of original tea taste, insufficient shape and low aroma, and achieve rich and elegant aroma, oily color and natural taste. fresh effect

Inactive Publication Date: 2014-09-10
山东华夏茶联信息科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is how to overcome the above-mentioned defects of the prior art, and provide a preparation process of anti-inflammatory and fire-removing tea, which solves the problem of physical blending of various dry teas. The shape of the compound tea product is not tight enough, the raw materials separate and float on the water surface when brewing, and the taste is green and astringent, the aroma is low, the foam resistance is poor, and the taste of the original tea is lost. It has good anti-inflammatory and fire-removing effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Softening operation: firstly mix 3 kg of white tea raw materials with a water content of 5.5% and 5 kg of auxiliary materials buckwheat with a water content of 5.0%, 10 kg of honeysuckle, 105 kg of dandelion and 5 kg of chrysanthemum to obtain mixed raw materials for white tea products. The obtained mixed raw materials of white tea products are put into the softening tank spray cabin for initial spraying operation, the feeding speed is controlled at 5kg / min, and the spraying amount is controlled at 1kg / min. Again, the white tea after initial spraying operation Put the mixed raw materials into the softening tank heating and softening chamber, and soften it in a constant temperature softening chamber of 90±1℃ for 2 minutes. Finally, the mixed raw materials of white tea products are taken out of the softening tank heating and softening chamber, and put in The softening tank softens the spray cabin, the spray water volume is controlled at 0.5kg / min, the water temperature i...

Embodiment 2

[0030] 1) Softening operation: firstly mix 5 kg of white tea raw materials with 6.0% water content and 5 kg of auxiliary materials buckwheat with water content of 4.5%, 12 kg honeysuckle, 95 kg of dandelion and 8 kg of chrysanthemum to obtain mixed raw materials for white tea. The obtained mixed raw materials of white tea products are put into the softening tank spray cabin for initial spraying operation, the feeding speed is controlled at 10kg / min, and the spraying amount is controlled at 2kg / min. Again, the white tea after initial spraying operation Put the mixed raw materials into the softening tank heating and softening chamber, and soften it in the constant temperature softening chamber of 90±1℃ for 5 minutes. Finally, the mixed raw materials of white tea products are taken out of the softening tank heating and softening chamber, and put in The softening tank softens the spray cabin, the spray water volume is controlled at 1kg / min, the water temperature is 65℃, and the soft...

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Abstract

The invention relates to a preparation technology of an inflammation diminishing and fire heat removing tea. The preparation technology of an inflammation diminishing and fire heat removing tea comprises the following steps: mixing 2-5 parts of a white tea having a water content of 5.5-6.0%, 3-10 parts of buckwheat having a water content of 4.5-5.0%, 8-12 parts of honeysuckle flower, 95-110 parts of dandelion ad 3-8 parts of chrysanthemum, and adding the obtained mixture to a softening tank for softening; transferring to a rolling machine for rolling shaping, and carrying out light-heavy-light alternative rolling for 1-2min; and transferring to an enzyme deactivating machine after the shaping for preliminary drying, drying at 110-120DEG C for 10-15min for preliminary shaping, and transferring to an aroma raising machine after initial aroma appearance for aroma raising to prepare the inflammation diminishing and fire heat removing tea. The preparation technology of the inflammation diminishing and fire heat removing tea adopts a novel processing technology, has the characteristics of uniform mixing of raw materials, strong wholeness sense, tight, neat and well-spaced streaks, smooth color, realization of pure, fresh and brisk taste, overflowing aroma and original tea charm reservation during drinking, and tasty and refreshing feeling, thirst quenching, inflammation diminishing and fire heat removing after drinking, and has the inflammation diminishing and fire heat removing effects after long-term drinking.

Description

Technical field [0001] The invention relates to a preparation process of tea, in particular to a preparation process of anti-inflammatory and anti-fire tea. Background technique [0002] White tea is slightly fermented tea, and its main components are tea polyphenols, caffeine, lipopolysaccharide and theanine. White tea is cool in nature, has the effects of detoxification, antipyretic and lowering fire. It has significant anti-inflammatory and anti-fire effects. [0003] Buckwheat contains protein, multiple vitamins, cellulose, magnesium, potassium, calcium, iron, zinc, copper, selenium, etc. Because it is rich in protein and vitamins, it has the effects of lowering blood fat, protecting eyesight, softening blood vessels and lowering blood sugar. In addition, buckwheat can be sterilized and anti-inflammatory, and has significant anti-inflammatory and anti-fire effects. [0004] Honeysuckle is rich in chlorogenic acid, cyclohexanol, luteolin in flavonoids, inositol, saponins, tann...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23F3/14
Inventor马玉峰吴冠军
Owner山东华夏茶联信息科技有限公司