Wolfberry tea baked at low temperature

A low-temperature roasting and wolfberry technology, applied in the field of tea, can solve the problems that wolfberry tea is not rich in nutrition, the nutrition of wolfberry is not easily soaked, and the nutrition of wolfberry cannot be fully absorbed, so as to reduce nutrient loss, reduce blood sugar and blood lipids, and prevent oxidative discoloration. Effect

Inactive Publication Date: 2014-09-10
程长青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the processing of wolfberry tea that has been disclosed is mainly based on wolfberry buds and leaves, which are dried and processed wolfberry buds and leaves through sunlight, baking, etc., such wolfberry tea is not rich in nutrition; usually people like to soak the whole wolfberry fruit Drink, the nutrition of wolfberry is not easy to soak out, the human body cannot fully absorb the nutrition of wolfberry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, a kind of medlar tea of ​​low-temperature baking, its preparation method is as follows:

[0018] (1) Select goji berries that are free from insects, mildew, rot, deterioration, and impurities, remove the remaining stems and stalks, and clean them; the goji berries selected here are sun-dried goji berries.

[0019] (2) Rinse the wolfberry fruit with clean water, soak it in salt water for 1 hour, and then wash the residual soil, microorganisms and pesticides on the surface of the wolfberry fruit with clean water, so that the wolfberry fruit can reach its clean level; the salt content of salt water is 1‰ of water.

[0020] (3) Put the cleaned whole wolfberry fruit into boiling salt water ≥ 95°C for 5 minutes; 1. Soak until translucent, cooked but not soft; 2. Salt content of boiling salt water The amount is 1‰ of water; 3. In order to prevent uneven scalding of wolfberry fruit, you can shake the drain basket or tray containing wolfberry fruit back and forth ...

Embodiment 2

[0025] Embodiment 2, a kind of medlar tea of ​​low-temperature baking, its preparation method comprises as follows:

[0026] (1) Select goji berries that are free from insects, mildew, rot, deterioration, and impurities, remove the remaining stalks and stalks, and clean them; the goji berries selected here are fresh goji berries.

[0027] (2) Rinse the goji berries with clean water; put the cleaned goji berries in boiling salt water ≥ 95°C for 8 minutes; 1. Soak and scald until translucent, cooked but not soft; 2 1. The salt content of boiling salt water is 1‰ of water; 3. In order to prevent the uneven scalding of wolfberry fruit, you can shake the colander or tray containing wolfberry fruit back and forth and up and down in boiling salt water, so that stirring can make Each wolfberry fruit can be soaked and heated evenly.

[0028] (3) After taking out the cleaned whole wolfberry fruit, use a dehydrator to remove the surface water of the wolfberry fruit.

[0029] (4) Proces...

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PUM

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Abstract

The invention relates to a wolfberry tea baked at a low temperature. The wolfberry tea can retain original fragrance and moisture content of wolfberry and has the advantages of thorough sterilization and a long shelf-life. The wolfberry tea is prepared by removing residual stalks and bases of wolfberry fruit, cleaning the wolfberry fruit, scalding the wolfberry fruit, slicing the scalded wolfberry fruit into wolfberry slices and processing the wolfberry slices with low temperature baking equipment, wherein scalding of the whole wolfberry fruit can reduce nutrition loss of the wolfberry fruit, passivate enzymatic activity in the wolfberry fruit and realize high temperature sterilization. Thus, nutritional components and original flavor of wolfberry are maintained, the nutrient absorption degree of wolfberry is substantially increased, and the prepared wolfberry tea can be directly stewed with boiled water and drunk for a long time. The wolfberry tea is capable of nourishing the liver and the kidney, boosting vital essence, engendering muscles, improving complexion, improving eyesight, tranquillizing the mind, dispelling wind, treating deficiency, prolonging life span, reducing blood sugar and blood fat, strengthening muscles and bones and treating consumptive disease, essence deficiency, waist and knee pain, dizziness, tinnitus, internal heat, consumptive thirst, blood deficiency, sallow complexion, blurred vision and poor eyesight; and the wolfberry tea is a purely natural green health care drink containing no additive.

Description

technical field [0001] The invention relates to a kind of tea, in particular to a kind of wolfberry tea baked at low temperature. Background technique [0002] Lycium barbarum has the functions of nourishing the liver and kidney, replenishing essence, growing muscles, improving complexion, improving eyesight and calming the nerves, relieving fatigue and essence deficiency, sore waist and knees, dizziness and tinnitus, internal heat and quenching thirst, blood deficiency and chlorosis, blurred vision, expelling wind and curing deficiency, Prolong life, lower blood sugar and blood fat, and strengthen muscles and bones. From the two aspects of the theory of immunity and the theory of anti-free radicals, wolfberry has more scientific basis for delaying aging, which has laid a solid foundation for the elderly to use wolfberry to prolong life in the future. [0003] At present, the processing of wolfberry tea that has been disclosed is mainly based on wolfberry buds and leaves, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 程长青
Owner 程长青
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