Gentiana flower Tibetan tea and preparation technology thereof

A preparation process and technology of gentian flower, applied in the field of gentian flower Tibetan tea and preparation thereof, can solve the problems of bitterness of gentian flower, poor drinking taste, etc., and achieve the effects of comfortable taste, convenient and fast drinking method, and long aftertaste

Inactive Publication Date: 2014-12-03
西藏藏药集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is used for cough and asthma caused by bronchitis, hoarseness and hoarseness. It is widely used in compound prescriptions of Tibetan medicine such as Shiwuwei Longdanhua Pills, but Gentianhua is bitter and tastes bad when drinking.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Weigh 70g of Tibetan tea and 10g of blue and white gentian, then pulverize the two, and sieve them through a 50-mesh sieve; add the sifted Tibetan tea and gentian powder into hot water at 50°C, wherein the powder and hot water The mass volume ratio of the mixture is 1:25. After 3 hours of heat preservation, the tea mixture is heated to 85° C. and boiled for 1 hour while stirring. Finally, it is filtered and spray-dried to obtain 15.1 g of gentian flower Tibetan tea instant granules.

[0018] Conclusion: After inspection, the total amino acid content in the product is 6.04%, the content of tea polysaccharide is 2.26%, and the content of gentiopicroside detected by HPLC is 0.21%. The product not only has the health care effect of clearing heat and resolving phlegm, but also has the characteristics of clear soup color, comfortable taste, slightly bitter aftertaste, and long aftertaste.

Embodiment 2

[0020] Weigh 80g of Tibetan tea and 5g of line-leaf gentian, then pulverize the two, and sieve through a 100-mesh sieve; add the sifted powder of Tibetan tea and gentian flower into hot water at 60°C, wherein the powder and hot water The mass volume ratio of the mixture is 1:40. After 2 hours of heat preservation, the tea mixture is heated to 90° C. and boiled for 1 hour while stirring. Finally, it is filtered and spray-dried to obtain 16.2 g of gentian flower Tibetan tea instant granules.

[0021] Conclusion: After inspection, the total amino acid content in the product is 6.25%, the content of tea polysaccharide is 2.87%, and the content of gentiopicroside detected by HPLC is 0.05%. The product not only has the health care effect of clearing heat and resolving phlegm, but also has the characteristics of clear soup color, comfortable taste, slightly bitter aftertaste, and long aftertaste.

Embodiment 3

[0023] Weigh 95g of Tibetan tea and 30g of blue hosta gentian, then pulverize the two, and sieve them through a 20-mesh sieve; add the sifted Tibetan tea and gentian powder into hot water at 70°C, wherein the powder and hot water The mass-volume ratio of the mixture is 1:50. After 2 hours of heat preservation, the tea mixture is heated to 100° C. and boiled for 1 hour while stirring. Finally, it is filtered and spray-dried to obtain 20.78 g of gentian flower Tibetan tea instant granules.

[0024] Conclusion: After inspection, the total amino acid content in the product is 7.88%, the content of tea polysaccharide is 4.02%, and the content of gentiopicroside detected by HPLC is 0.52%. The product not only has the health care effect of clearing heat and resolving phlegm, but also has the characteristics of clear soup color, comfortable taste, slightly bitter aftertaste, and long aftertaste.

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PUM

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Abstract

The invention provides gentiana flower Tibetan tea which comprises the raw materials in parts by mass: 70-95 parts of Tibetan tea and 5-30 parts of gentiana flower. The gentiana flower and the Tibetan tea are organically combined to prepare composite gentiana flower Tibetan tea granules; therefore, the bitterness of gentiana flower is improved, the health effects of clearing heat and reducing phlegm are enhanced, the additional value of the Tibetan tea is increased; a composite product is clear in soup, tastes good and a little bitter, is sweet after taste and is convenient to carry; people can conveniently and quickly drink the gentiana flower Tibetan tea.

Description

technical field [0001] The invention relates to the technical field of health food processing, in particular to a gentian flower Tibetan tea and a preparation process thereof. Background technique [0002] Tibetan tea is a fully fermented product made from the tender stems and leaves of Camellia genus Camellia in the family Theaceae through a special process. Tibetan tea is deeply fermented tea. After long-term storage, it presents rich amino acid and polysaccharide components, forming the characteristics of its mellow taste, sweetness, fragrance and sweet aftertaste. [0003] Gentian flower, its original plant source can be the whole flower of blue and white gentian, line leaf gentian, blue hosta gentian, cloud mist gentian or large flower gentian. Gentian flower is bitter in taste, cool in nature, light and soft, and has the effects of clearing heat and detoxifying, clearing heat and regulating lung, relieving cough and reducing phlegm. It is used for coughing, asthma an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/18
Inventor 邱晓军彭彤余雪松辜艳红
Owner 西藏藏药集团股份有限公司
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