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A kind of burdock tea and production method thereof

A technology of burdock tea and burdock, which is applied in the field of food and beverage, can solve the problems that affect the edible value and production value of burdock, destroy the active ingredients of burdock, and affect the quality of burdock tea, etc., and achieve the goal of enhancing human immunity, reasonable raw material matching, and stable quality Effect

Inactive Publication Date: 2015-08-05
SHANDONG SHUANGYING FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] When making burdock tea or dried burdock on the market, natural drying is often used. Although this method saves costs, there are quality risks, because the cut fresh burdock slices are dried outside to absorb dust, and the air is humid. It will cause the burdock to become moldy and sour, which will affect the quality of burdock tea
In addition, it is also common to prepare burdock tea or dried burdock by roasting methods, but if the thickness of the burdock slices is uneven during roasting, the roasted burdock will be light or heavy, or even have a burnt smell, and the high temperature of roasting will also destroy the active ingredients of the burdock. , which directly affects the edible value and production value of burdock

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation method of embodiment 1 burdock tea

[0029] 1) Select fresh burdock, wash it, slice it with a slicer, the slice thickness is 1.0-3.0mm; dry the slice at 60-80°C under reduced pressure;

[0030] 2) Put Xiawu 12kg, Curcuma 12kg, Salvia miltiorrhiza 20kg, Alisma 8kg, and Gastrodia elata 6kg into the pot, add water with a total weight of 10% of the above-mentioned five herbs, reflux and decoct for 2-4 hours, filter, and add 5kg to the filter residue. Double the amount of water, reflux and decoct for 1-2 hours, combine the filtrate, and concentrate the filtrate to one tenth of the total amount of water added;

[0031] 3) Weigh 100 kg of the dried burdock slices in step 1), add the concentrated filtrate in step 2) into the burdock slices, and stir for 15 minutes, so that the filtrate is fully absorbed by the dried burdock slices; at 60-80 ℃ drying under reduced pressure;

[0032] 4) The burdock slices are vacuum-packed.

Embodiment 2

[0033] The preparation method of embodiment 2 burdock tea

[0034] 1) Select fresh burdock, wash it, slice it with a slicer, the slice thickness is 1.0-3.0mm; dry the slice at 60-80°C under reduced pressure;

[0035] 2) Put Xiawu 20kg, Curcuma 18kg, Salvia miltiorrhiza 30kg, Alisma 10kg, Gastrodia elata 10kg into the pot, add water with a total weight of 10% of the above-mentioned five herbs, reflux and decoct for 2-4 hours, filter, and add 5kg of filter residue Double the amount of water, reflux and decoct for 1-2 hours, combine the filtrate, and concentrate the filtrate to one tenth of the total amount of water added;

[0036] 3) Weigh 120 kg of the dried burdock slices in step 1), add the concentrated filtrate in step 2) into the burdock slices, and stir for 20 minutes to make the filtrate fully absorbed by the dried burdock slices; ℃ drying under reduced pressure;

[0037] 4) The burdock slices are vacuum-packed.

Embodiment 3

[0038] The preparation method of embodiment 3 burdock tea

[0039] 1) Select fresh burdock, wash it, slice it with a slicer, the slice thickness is 1.0-3.0mm; dry the slice at 60-80°C under reduced pressure;

[0040] 2) Put Xiawu 10kg, Curcuma 10kg, Salvia miltiorrhiza 10kg, Alisma 6kg, and Gastrodia elata 4kg into the pot, add water with a total weight of 10% of the above-mentioned five herbs, reflux and decoct for 2-4 hours, filter, and add 5kg to the filter residue. Double the amount of water, reflux and decoct for 1-2 hours, combine the filtrate, and concentrate the filtrate to one-eighth of the total amount of water added;

[0041] 3) Weigh 80 kg of the dried burdock slices in step 1), add the concentrated filtrate in step 2) into the burdock slices, and stir for 15 minutes, so that the filtrate is fully absorbed by the dried burdock slices; at 60-80 ℃ drying under reduced pressure;

[0042] 4) The burdock slices are vacuum-packed.

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Abstract

The invention discloses burdock tea and a production method of the burdock tea. The burdock tea has the health efficacy, and particularly has the blood pressure reduction effect and the blood fat reduction effect. The prepared burdock tea can adjust the viscera function, has the blood activation, blood pressure reduction and blood fat reduction functions and is free of toxic and side effects and suitable for being drunk for a long time. According to the production method of the burdock tea, raw materials are reasonably, safely and reliably mixed, the production technology is simple, quality is stable, the active constituents of burdock are reserved to the greatest extent, the appearance of burdock slices is thoroughly kept, the shortage that existing health protection tea needs to be smashed for package is overcome, and use by a consumer is facilitated.

Description

technical field [0001] The invention belongs to the technical field of food and beverages, and relates to the production and processing of a health-care tea, in particular to a burdock tea and a production method thereof. Background technique [0002] Burdock (scientific name: Arctium lappa L.), also known as: Eshi, Dalizi, American ginseng, also known as Dongyang burdock, etc., is my ancient food and medicine. Amoy for vegetables, boiled from the roots, exposed as dried meat, it is said that it is beneficial to people", "Compendium of Materia Medica" records in detail that it "passes through the twelve meridians, and eliminates the bad breath of the five internal organs". "The nutritional value of burdock is very high. It is a rare vegetable among many families. Burdock root contains polysaccharides, volatile oils, cellulose and amino acids, especially the high content of amino acids with special pharmacological effects, such as aspartic acid, which has a brain-building eff...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 曹德乐
Owner SHANDONG SHUANGYING FOOD CO LTD
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