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How to make golden clematis tea

A production method and technology for clematis tea, applied in the field of production of clematis tea, can solve the problems of time-consuming, unfavorable promotion, oxidative decomposition of active ingredients and the like

Active Publication Date: 2015-10-28
福建一支草生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The preparation method of golden clematis tea, the preparation method steps are as follows:

[0016] Step 1: Take 900 grams of dried clematis with a water content of 10%.

[0017] Step 2: add 180 grams of clematis fermented moisturizer; the preparation method of the clematis fermented moisturizer is: decoct 58 grams each of Codonopsis pilosula, Radix Astragali, Polygonum cuspidatum, Radix Paeoniae Alba, and red dates with 1800 grams of water to prepare gold clematis 180 grams of clematis fermented humidifier filtrate; the clematis fermented humidifier filtrate is slightly alkaline and can effectively neutralize the acidic components in the fermentation process of clematis tea. Among them, astragalus and codonopsis tonify qi and blood, Polygonum cuspidatum and white peony root have the medicinal properties of promoting blood circulation and calming the liver, which makes the effects of cooling blood, suppressing liver yang, and clearing heat of clematis more mild, and im...

Embodiment 2

[0022] The preparation method of golden clematis tea is characterized in that: the steps of the preparation method are as follows:

[0023] Step 1: Take 1000 grams of dried Clematis clematis with a moisture content of 15%;

[0024] Step 2: Add 200 grams of clematis fermented moisturizer; the preparation method of the clematis fermented moisturizer is: decoct 65 grams each of Codonopsis pilosula, Radix Astragali, Polygonum cuspidatum, Radix Paeoniae Alba, and red dates with 2000 grams of water to prepare golden clematis. 200 grams of clematis fermented humidifier filtrate;

[0025] Step 3: Dried clematis clematis was fully wetted in the filtrate of clematis fermented moisturizer for 4 hours; rubbed for 15 minutes, wrapped in cloth and rubbed for 15 minutes, and stored at room temperature for 36 hours;

[0026] Step 4: Open the package, turn over the package again when the temperature of the material in the package reaches 45°C, and then store it at room temperature for 6 hours...

Embodiment 3

[0029] The preparation method of golden clematis tea is characterized in that: the steps of the preparation method are as follows:

[0030] Step 1: Take 960 grams of dried Clematis clematis with a water content of 12%;

[0031] Step 2: add 193 grams of clematis fermented moisturizer; the preparation method of the clematis fermented moisturizer is: add 60 grams of Codonopsis pilosula, Radix Astragali, Polygonum cuspidatum, Radix Paeoniae Alba, and red dates to 60 grams each, add water 1930 grams, and cook golden clematis 193 grams of clematis fermented humidifier filtrate;

[0032] Step 3: Dried clematis clematis was fully wetted in the filtrate of clematis fermented moisturizer for 4.5 hours; kneaded for 16 minutes, wrapped in cloth and kneaded for 16 minutes, and stored at room temperature for 40 hours;

[0033] Step 4: Open the package, turn over the package again when the temperature of the material in the package reaches 45°C, and then store it at room temperature for 6.5...

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 黄阿贤
Owner 福建一支草生物科技有限公司
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