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Stigma croci tea

A technology of saffron and tea base, which is applied in the field of saffron tea, can solve the problems that the fragrance of the flower is difficult to volatilize and affect the development of the saffron tea industry, and achieve the effects of lowering cholesterol, improving human immunity, and strong tea fragrance

Inactive Publication Date: 2015-12-23
QUANJIAO GONGJUYUAN TEA FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Saffron has many beneficial effects, but the fragrance of the flower is usually difficult to volatilize, which affects the development of saffron tea industry

Method used

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  • Stigma croci tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The saffron tea uses Taiping Houkui as the main raw material, and the components by weight are: 18 parts of saffron, 5.96 parts of Milan flower essence, 76 parts of Taiping Houkui, 0.01 part of Streptococcus lactis, and 0.03 part of natamycin.

[0015] Among them, Milan flower essence is extracted by adsorption method.

[0016] The preparation method of saffron tea comprises the following steps:

[0017] (1) Preparation of tea billet: Dry the roasted Taiping Houkui tea billet to keep the water content at 5%-7%, spread it out to cool, seal it and store it for later use;

[0018] (2) Flower scenting preparation: collect the saffron and mix it with corresponding quality tea dregs evenly, put the mixture into the tea scenting device in 4 layers, spread about 1.5 parts of Milanese flower essence evenly on each layer of the mixture, seal it and wait for scenting;

[0019] (3) Scenting conditions: control the temperature of the tea scenter at 140°C, the humidity at 55%, the p...

Embodiment 2

[0022] The saffron tea uses Taiping Houkui as the main raw material, and the components by weight are: 25 parts of saffron, 3.95 parts of Milan flower essence, 71 parts of Taiping Houkui, 0.02 parts of calcium propionate, and 0.03 parts of natamycin.

[0023] Among them, Milan flower essence is extracted by adsorption method.

[0024] The preparation method of saffron tea comprises the following steps:

[0025] (1) Preparation of tea base: Dry the baked green tea base to keep the water content at 5%-7%, air it and cool it, then seal it and store it for later use;

[0026] (2) Flower scenting preparation: collect the saffron and mix it with corresponding quality tea dregs evenly, put the mixture into the tea scenting device in 3 layers, spread about 1.5 parts of Milanese flower essence evenly on each layer of the mixture, seal it and wait for scenting;

[0027] (3) Scenting conditions: control the temperature of the tea scenter at 180°C, humidity at 50%, pressure at 240kPa, an...

Embodiment 3

[0030] The saffron tea uses Taiping Houkui as the main raw material, and the components by weight are: 15 parts of saffron, 6.97 parts of Milan flower essence, 78 parts of Taiping Houkui, 0.02 part of calcium propionate, and 0.01 part of lactobacillus.

[0031] Among them, Milan flower essence is extracted by supercritical fluid extraction.

[0032] The preparation method of saffron tea comprises the following steps:

[0033] (1) Preparation of tea base: Dry the baked green tea base to keep the water content at 5%-7%, air it and cool it, then seal it and store it for later use;

[0034] (2) Flower scenting preparation: collect the saffron and mix it with corresponding quality tea dregs evenly, put the mixture into the tea scenting device in 5 layers, spread about 1.5 parts of Milanese flower essence evenly on each layer of the mixture, seal it and wait for scenting;

[0035] (3) Scenting conditions: control the temperature of the tea scenter at 80°C, the humidity at 65%, the ...

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Abstract

The invention discloses stigma croci tea. The stigma croci tea is prepared from, by weight, 15-25 parts of stigma croci, 2-8 parts of aglaia odorata lour essence, 65-85 parts of green tea and 0.02-0.05 part of tussilago farfara. Compared with the prior art, the stigma croci tea has the advantages that by means of the characteristic of stigma croci that fragrance does not volatilize easily, the scented tea is made under high temperature and high pressure, the layered laying mode is adopted, and a certain amount of aglaia odorata lour essence is adopted to enhance the scenting effect, so that the fragrance of the tea is richer and lasts longer; by making tea with stigma croci, the obtained scented tea can effectively promote in-vivo metabolism, improve immunity, lower cholesterol level, and maintain physical fitness.

Description

technical field [0001] The invention belongs to the technical field of tea, and in particular relates to a saffron tea. Background technique [0002] Saffron is the dry stigma of saffron. Its anti-coagulant effect is obvious. It is often used in medicine to stop bleeding. It also has a significant effect on the human circulatory system. It not only enhances the metabolic function in the body, reduces myocardial damage caused by exercise, and significantly improves blood circulation. Human immunity, and has the effect of metabolizing fat on the liver and gallbladder, and at the same time lowers cholesterol and maintains a healthy state. Saffron has many beneficial effects, but the floral fragrance is usually difficult to volatilize, which affects the development of saffron tea industry. Contents of the invention [0003] The purpose of the present invention is to provide a kind of saffron tea aiming at existing problems. [0004] The present invention is achieved through ...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 马朝东
Owner QUANJIAO GONGJUYUAN TEA FACTORY
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