Making method of Anoectochilus formosanus tea

Abstract

The invention relates to a making method of Anoectochilus formosanus tea. The method includes the steps of: firstly taking 1000-1500g of dry Anoectochilus formosanus with a water content of 10-15%; then adding 200-300g of an Anoectochilus formosanus fermentation humidizer; fully wetting the dry Anoectochilus formosanus in an Anoectochilus formosanus fermentation humidizer filtrate for 4-6h; conducting kneading for 10-20min, then performing wrapping with cloth and further conducting kneading for 10-20min, and carrying out storage for 36-48h under normal temperature; opening the package, turning and kneading the package again when the core temperature of the materials in the package reaches 40DEG C-50DEG C, then storing the package for 6-8h under normal temperature; and opening the package, taking the materials out of the package and performing drying for 8-10h, keeping the material core temperature below 80DEG C during drying, then taking the materials out, thus obtaining the Anoectochilus formosanus tea. The making method of the Anoectochilus formosanus fermentation humidizer includes: taking 60-80g of codonopsis pilosula, 60-80g of astragalus, 60-80g of polygonum cuspidatum, 60-80g of radix paeoniae alba, and 60-80g of red dates, adding 2000-2500g of water, and performing decocting, thus obtaining 200-300g of the Anoectochilus formosanus fermentation humidizer filtrate. The Anoectochilus formosanus tea prepared by the invention can be brewed directly, is even more suitable for dietary habits across the country, and has enhanced efficacy of liver protecting, wind dispelling and dieresis promoting, kidney reinforcing and heart strengthening.

Description

technical field [0001] The invention relates to a method for preparing health food, in particular to a method for preparing Aromatica clematis tea. Background technique [0002] The existing methods of eating dried clematis chinensis mostly adopt the method of stewing and decocting the dried herb to make tea, which is time-consuming and inconvenient to drink at any time, and decoction and stewing cannot adapt to the eating habits of all parts of the country, which is not conducive to large-scale promote. During the fermentation process of clematis tea, because clematis contains amino acids, taurine, sterols, and polysaccharides, it is slightly acidic, which is essentially different from the alkalinity of theophylline and tea polyphenols in tea. If it is fermented alone, it will easily cause Active ingredients such as amino acids, polysaccharides, and taurine are oxidatively decomposed, and the high-temperature drying process can easily lead to coking and decomposition of mu...

AI Technical Summary

Problems solved by technology

[0002] The existing methods of eating dried clematis chinensis mostly adopt the method of stewing and decocting the dried herb to make tea, which is time-consuming and inconvenient to drink at any time, and decoction and stewing cannot adapt to the eating habits of all parts of the country, which is not conducive to large-scale to promote

During the fermentation process of clematis tea, because clematis contains amino acids, taurine, sterols, and polysaccharides, it is slightly acidic, which is essentially different from the alkalinity of theophylline and tea polyphenols in tea. If it is fermented alone, it will easily cause Active components such as amino acids, polysaccharides, and taurine are oxidatively decomposed, and the high-temperature drying process can easily lead to caramelization and decomposition of mucopolysaccharides