Dendrobium candidum tea and preparation method thereof

A technology for Dendrobium officinale and Dendrobium tea, applied in the field of Dendrobium officinale tea and its preparation, can solve the problems of complex process, limited effective substances, complicated preparation methods, etc., and achieve the effects of simple preparation process, satisfying market demand, and strong astringency in taste.

Inactive Publication Date: 2015-11-25
王成锦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned drinking methods are brewed with boiling water or boiled with water to separate out the active ingredients, but the effective ingredients separated out are very limited, less ingested, more thrown away, inconvenient to use, and unfavorable for the active ingredients of Dendrobium officinale. dissolution
[0003] At present, in the Chinese patent CN102048002A, the dendrobium is first matched with other raw materials, soaked in water, boiled, and the juice is filtered to make a dendrobium tea beverage. With this method, more active ingredients of the dendrobium can be extracted for people to drink for health care. But the disadvantages are: there are more ingredients, the price is correspondingly higher, and the preparation method is more complicated.
Chinese patent CN103931809A discloses a method for preparing Dendrobium black tea by pre-treating tea leaves and Dendrobium through quick-freezing, thawing, microwave killing, rolling, and fermentation. Microwave, fermentation, and other processing methods are required, and the processing method involves environmental Disadvantages such as unclear microbial species caused by uncertainties such as temperature and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] Example 1: A Dendrobium officinale tea. The processing method of the Dendrobium officinale is as follows: Spread the fresh stems in time for greening, and the natural greening time is 4-8h; Cut type: Dendrobium officinale after greening Cut the stems into round sections, each section is 5-7mm thick, and the net weight is 0.6-1.0g; finishing: the round sections of Dendrobium officinale obtained from the cut shape are put in order, the temperature is 250-290℃, and the temperature is first high and then low. Control 3-5 min according to the size of Dendrobium officinale; until the skins of the stem and phimosis are separated, and then cool down; Re-fry: Re-fry the cooled Dendrobium officinale at 45-55℃ for 5-7min, take it out after re-frying Natural cooling

[0021] The processing method of the tea green is as follows: spread the green: the fresh leaves picked are spread in time, the thickness of the spread is 4-6cm, and the natural spreading time is 4-7h; the finalization: t...

Example Embodiment

[0023] Example 2: A kind of Dendrobium officinale tea,

[0024] 1 The processing method of Dendrobium officinale is:

[0025] 1.1 Spread the green: Fresh leaves ensure the quality requirements, clean and hygienic when spreading, with good ventilation. The picked fresh stems shall be greened in time, and the natural greening time shall be 1-10h;

[0026] 1.2 Cut type: Cut the stems of Dendrobium officinale into round sections, each section is 3-8mm thick and has a net weight of 0.6-1.0g;

[0027] 1.3 Deactivation: Deactivate the circular sections of Dendrobium officinale obtained by cutting, the temperature is 230-300℃, the temperature is first high and then low, according to the size of Dendrobium officinale, control 3-5min; until the stem and phimosis are separated; After being out of the pot, spread it on the cooling tool to cool;

[0028] 1.4 Back-frying: Use an electric roasting machine to back-fry the cooled Dendrobium officinale with a temperature of 40-60°C for 5-7min. After re...

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Abstract

The invention belongs to the technical field of foods, and particularly relates to a dendrobium candidum tea. The dendrobium candidum tea consists of 5-15 parts by weight of dendrobium candidum and 20-40 parts by weight of tea leaves. In the preparation process of the dendrobium candidum tea, the dendrobium candidum and the tea leaves are separately processed and then combined and molded in proportion, so that the effects of a tea and a dendrobium tea, including refreshing oneself, clearing away heart fire, clearing summer-heat, promoting digestion, resolving phlegm, removing unctuosity, reducing weight, clearing away heart fire for relieving restlessness, removing toxicity, neutralizing the effect of alcoholic drinks, promoting the production of body fluid to quench thirst, reducing pathogenic fire, improving eyesight, relieving dysentery, removing dampness and the like, are improved; the dendrobium candidum tea has clear soup and green leaves, is rich in fragrance, sweet in taste, beautiful in appearance, and high in taste astringency. The preparation technology is simple, the operation is convenient, the dendrobium candidum tea can adapt to industrialized production, and market demands are met.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a dendrobium officinale tea and a preparation method thereof. Background technique [0002] Dendrobium officinale (scientific name: Dendrobium officinale Kimura et Migo), also known as: black knot grass, Yunnan iron bark. Belonging to the order of Micros, it is a perennial epiphytic herbaceous plant of Orchidaceae. Stem erect, cylindrical, 9-35 cm long, 2-4 mm thick. Mainly distributed in Anhui, Zhejiang, Fujian and other places in China. Its stem is used as medicine, and belongs to yin-tonifying medicine in tonic medicine. Sweet in the mouth, slightly cold in nature. It has the effects of promoting body fluid and nourishing the stomach, nourishing yin and clearing away heat, nourishing the lungs and kidneys, improving eyesight and strengthening the waist. Usually, Dendrobium candidum is used to make tea. Take 20-30 grams of fresh Dendrobium candidum, wash, remove c...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 王成锦
Owner 王成锦
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