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Instant highland barley tea and preparation method thereof

A kind of highland barley tea, instant technology, applied in the direction of tea extraction, etc., can solve the problems of far-flung, bland taste, etc.

Inactive Publication Date: 2015-03-25
QINGHAI ZIBOKAI BIOLOGICAL PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, some enterprises are producing boiled teabags, but the taste is bland, which is far from the traditional boiled tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Highland barley tea granules 10kg, containing boiled tea powder 7.0kg, highland barley extract 2.65kg, salt 3.5kg.

Embodiment 2

[0049] Highland barley tea granules 10kg, containing boiled tea powder 7.7kg, highland barley extract 2.1kg, salt 2.0kg.

[0050] (2) Method for preparing boiled tea powder

Embodiment 3

[0052] Weigh 55.0kg of selected Fu tea, 2.0kg of salt, 3.0kg of Chinese prickly ash, 20.0kg of ginger slices, and 20.0kg of Schizonepetae, soak in 3000kg of drinking water for 1.5h, vacuum degree -0.07MPa, extract under reduced pressure and reflux for 2h, extract 2 times; extract the supernatant after concentrating under reduced pressure, and filter with a 200-mesh sieve to obtain 2768.75 kg of filtrate. The filtrate was concentrated under reduced pressure at -0.06MPa and 75°C to a paste to obtain 55.32kg of extract, which was freeze-dried and passed through an 80-mesh sieve to obtain 11.27kg of boiled tea powder.

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PUM

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Abstract

The invention relates to an instant highland barley tea and a preparation method thereof, and aims at providing novel highland barley tea which is convenient to carry, and convenient to brew and drink, and integrates flavors and health functions. According to the technical scheme, the preparation method comprises the following steps: mixing 55%-77% of brick tea, 1.0%-5.0% of salt, 1.5%-3.0% of pricklyash peels, 10%-20% of ginger slice and 8%-20% of herba schizonepetae, and then extracting at reduced pressure, so as to prepare boiled tea powder; crushing the fried highland barley to be 20-60 meshes, and extracting at reduced pressure, so as to prepare a highland barley extract; and mixing 60%-85% of boiled tea powder, 12%-37% of the highland barley extract and 1%-5.0% of table salt, sieving, preparing a soft material, pelletizing, and finishing, so as to prepare the instant highland barley tea. The instant highland barley tea has the efficacies of warming the stomach, expelling cold, tonifying the spleen, dispelling grease, helping digestion, reducing blood fat and the like.

Description

technical field [0001] The invention relates to an instant highland barley tea and a preparation method thereof, specifically, granules prepared by boiling tea powder and highland barley extract with or without adding other auxiliary materials and a preparation method thereof. Background technique [0002] Highland barley barley tea is made by frying highland barley until it produces a burnt aroma, then grinds it and then boils it with Fucha, pepper, ginger slices, nepeta and salt. The effect of lowering blood fat is deeply loved by people of all nationalities in farming and pastoral areas. Drinking boiled tea has become an indispensable part of the diet in Tibetan areas. [0003] Highland barley tea has a long history of drinking, is deeply loved by people in Tibetan areas, and has a broad mass base. Highland barley tea needs to be brewed slowly, which takes a long time and uses exquisite materials. In today's society where the pace of life is accelerating, especially in ...

Claims

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Application Information

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IPC IPC(8): A23F3/30
Inventor 张永珍
Owner QINGHAI ZIBOKAI BIOLOGICAL PROD
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