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Meicai-containing teabag

A technology of bagging tea and plum vegetables, applied in the direction of tea treatment before extraction, etc., to achieve the effects of improving health care, promoting metabolism, and reducing calories

Inactive Publication Date: 2014-03-19
赵青娇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no relevant report on processing plum vegetables as one of the raw materials into teabags

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1 adopts the following steps to prepare the bagged green tea containing plum vegetables of the present invention:

[0021] (1) Cleaning and drying: Take the pickled plum vegetables, take the plum leaves, rinse them twice with clean water, soak for 1 hour, then scrub twice with clean water, wring them dry, and then chop them into small pieces of 1-3cm. In the natural environment, ventilate for 10 days;

[0022] (2) High-temperature cooking: at a high temperature of 95°C, put it into the drum and cook at high temperature for 38 minutes while turning over:

[0023] (3) Kneading: After cooking and frying, wait until the raw material cools down to 30°C, and knead it into the shape of tea sticks;

[0024] (4) Drying: Dry the rolled tea strip-shaped plum leaves to a moisture content of 4%.

[0025] Take the above pre-processed plum vegetables and Tieguanyin tea leaves, mix according to the dosage ratio of 1:7, then add stevia powder with 25% of the mass of plum ve...

Embodiment 2

[0026] Embodiment 2 adopts the following steps to prepare the green tea bag containing plum vegetables of the present invention:

[0027] (1) Cleaning and drying: Take the pickled plum vegetables, take the plum leaves, rinse them twice with clean water, soak for 0.5 hours, then scrub twice with clean water, wring them dry, and then chop them into small pieces of 1-3cm. In the natural environment, ventilate for 10 days;

[0028] (2) High-temperature cooking: at 100°C, put it into the drum and cook at high temperature for 35 minutes while flipping:

[0029] (3) Kneading: After cooking and frying, wait until the temperature of the raw materials drops to 40°C, and knead them into the shape of tea sticks;

[0030] (4) Drying: Dry the rolled tea strip-shaped plum leaves to a moisture content of 3%.

[0031] Take the above pre-processed plum vegetables and green tea, mix them according to the dosage ratio of 1:5, then add stevia powder with 30% of the mass of plum vegetables, mix e...

Embodiment 3

[0032] Embodiment 3 adopts the following steps to prepare the bagged green tea containing plum vegetables of the present invention:

[0033] (1) Cleaning and drying: Take the pickled plum vegetables, take the plum leaves, rinse them twice with clean water, soak for 1 hour, then scrub twice with clean water, wring them dry, and then chop them into small pieces of 1-3cm. In the natural environment, ventilate for 7 days;

[0034] (2) High-temperature cooking: at a high temperature of 90 ° C, put it into the drum and cook at high temperature for 40 minutes while turning it over:

[0035] (3) Kneading: After cooking and frying, wait until the raw material cools down to 30°C, and knead it into the shape of tea sticks;

[0036] (4) Drying: Dry the rolled tea strip-shaped plum leaves to a moisture content of 5%.

[0037] Take the above pre-processed plum vegetables and black tea, mix them according to the dosage ratio of 1:6, then add stevia powder with 20% of the mass of plum veget...

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PUM

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Abstract

The invention discloses Meicai-containing teabag. The teabag employs Meicai and tea leaves as raw materials, and employs the manner of bag immersion so as to enable carbohydrate, vitamins, amino acids and trace elements in Meicai to be relatively well absorbed by human body via the medium water, and enables users to obtain relative good health-care efficacy of removing stagnation, strengthening stomach, reducing lipid, reducing blood pressure and the like. By cooperating Meicai with tea leaves, the synthesis of nitrosamine generated in Meicai research process is substantially obstructed; by adding stevia rebaudiana, the product provided by the invention has relatively good mouthfeel; and also the product is low in heat, and has the health-care efficacy of reducing blood pressure, promoting metabolism and building up body.

Description

technical field [0001] The invention relates to a tea bag, in particular to a tea bag containing plum vegetables, and belongs to the technical field of food processing. Background technique [0002] Meicai is a special product in Huizhou, Guangdong. Meicai and mustard greens belong to the same species and have similar shapes. Because of their strict requirements on the climate, they are generally only planted in autumn and winter. , is one of the few vegetable varieties in China. The marinated pickled vegetables are yellow in appearance, with a small amount of salt separated out, soft to the touch, rich in aroma of plum vegetables, crisp and refreshing, not cold, not dry, not wet, not hot, not only unique One dish can be used as an ingredient to make steamed pork with preserved vegetables, steamed beef with preserved vegetables, steamed fresh fish with preserved vegetables and other dishes. According to reports, plum vegetables contain 5.7% sugar, 5.6% protein, and conta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 赖年花
Owner 赵青娇