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Production method for monascus pine needle tea

A production method, the technology of red yeast pine needles, applied in tea treatment before extraction, etc., can solve the problems of bitter tea taste, poor health care effect, etc., and achieve good health care effect

Inactive Publication Date: 2015-07-15
张淑芹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making red yeast pine needle tea, which solves the problems of bitter tea taste and poor health care effect of pine needle tea currently on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, a kind of making of red yeast pine needle tea

[0027] A preparation method of red yeast pine needle tea, comprising the steps of:

[0028] 1) Picking fresh leaves: in spring, pick fresh pine needles from pine trees with a height of more than 3 meters and a tree age of more than 8 years; refrigerate the pine needles at 0°C to 4°C for 24 to 48 hours after picking;

[0029] 2) cleaning: use detergent to be the alkaline aqueous solution of pH8~12 (soda, baking soda etc. can be selected for use), soak the pine needles after refrigerating for 1~4 hours degrease, take out; Soak in salt water for 1 to 6 hours (to make the pine needles soft and not easy to break, and to ensure their good shape, and not easy to produce too much powder), take them out, soak in water, wash and drain;

[0030] 3) Cutting: After draining, cut into 1-5mm small pieces (for better shelf shape of the final product);

[0031] 4) Natural withering: spread and wither at room temperature, th...

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PUM

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Abstract

The invention relates to a production method for monascus pine needle tea. The production method comprises the following steps: cleaning, naturally wilting, wilting in hot air, rolling, fermenting (after adding monascus which accounts for 10-15% of the screened pin needle leaves in weight, utilizing a humidifier to control the relative humidity to be greater than or equal to 85%, and adding warm water of 37-40 DEG C, wherein the fermentation temperature is 36-40 DEG C, the fermentation time is 2-3 hours), and the like. The monascus pine needle tea which is free of bitter and astringent taste and good in health effect is prepared.

Description

technical field [0001] The invention relates to a preparation method of health-care tea, in particular to a preparation method of red yeast pine needle tea. Background technique [0002] Practical new pine needle tea, the shape is stretched and straight like a spear, and the color is emerald green. The tender fragrance lasts long, the soup is green and bright, the taste is fresh and mellow, and the bottom of the leaves is green and fresh. Pine needle tea has a pure aroma and a long aftertaste. It is rich in procyanidins and bioflavonoids, which can effectively remove free radicals in the human body, increase blood vessel elasticity, enable the human body to achieve anti-oxidation and anti-aging effects, and increase human immunity. It can be used to prevent and assist in the treatment of arteriosclerosis, hypertension, hyperlipidemia and other cardiovascular and cerebrovascular diseases. It is a high-grade health tea. [0003] The essence of the pine needle tea seen in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/10
Inventor 李晓毓汪昌俊金瑶田梦梦
Owner 张淑芹
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