Tea-leaf combined tea paste and preparation method thereof

A technology of tea cream and tea leaves, which is applied in the field of tea compound tea cream and its preparation, which can solve the problems of poor functionality, single taste and taste, etc., and achieve the effect of rich nutrition, good taste and rich taste

Inactive Publication Date: 2016-04-20
郎溪县姚村乡盛茂贵茶叶种植家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw materials of existing tea creams are all tea leaves, which have more fibers and must be separated. The taste and texture are relatively simple, and the functionality is poor.

Method used

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  • Tea-leaf combined tea paste and preparation method thereof
  • Tea-leaf combined tea paste and preparation method thereof
  • Tea-leaf combined tea paste and preparation method thereof

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Embodiment Construction

[0019] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0020] A kind of tea compound tea paste, made of the following components by weight,

[0021]

[0022]

[0023] A method for preparing tea compound tea paste, comprising the following method steps,

[0024] 1) Wash wolfberry and walnut kernels and mix them;

[0025] 2) Dry the washed raw materials, add alcohol and fully stir and mix evenly, then fully grind, the particle size after grinding is less than 800 mesh, put it into an altar for sealing and fermentation;

[0026] 3) tea leaves are fermented separately;

[0027] 4) Filter the fermented raw materials in step 3), and then fully mix the filtered juice with the fermented raw materials in step 2) and dry them in the air for 8-13 hours;

[0028] 5) Then add honey and maltodextrin, and v...

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Abstract

The invention discloses tea-leaf combined tea paste and a preparation method thereof and relates to the technical field of tea processing. The tea paste is prepared from, by weight, 5-10 parts of Chinese wolfberry fruits, 30-50 parts of tea leaves, 2-5 parts of walnut kernels, 5-7 parts of honey, 2-5 parts of maltodextrin and 4-6 parts of ethyl alcohol. The preparation method comprises the following steps: 1, washing and mixing the Chinese wolfberry fruits and the walnut kernels; 2, airing the washed raw materials to be dry, adding the ethyl alcohol, sufficiently stirring and uniformly mixing the raw materials, and then conducting sufficient powder grinding, wherein the size of each particle obtained after powder grinding is less than 800 meshes, and placing the particles in a jar for sealed fermentation treatment; 3, fermenting the tea leaves separately; 4, filtering the raw materials fermented in step 3, sufficiently mixing juice obtained after filtration with the raw materials fermented in step 2, and conducting airing for 8-13 hours; 5, adding the honey and the maltodextrin, and conducting aeration-drying; 6, pressing the raw materials into blocks for formation. By means of the tea-leaf combined tea paste and the preparation method thereof, the traditional formula and processing method are changed, nutritive value is high, absorption is facilitated, mouthfeel is good, and the lung-moistening effect is achieved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a combined tea paste and a preparation method thereof. Background technique [0002] Tea paste is to separate the fibrous material in the original tea from the tea juice in a special way, and reprocess the obtained tea juice to restore it to a higher level of solid instant tea. The raw materials of existing tea creams are all tea leaves, which have more fibers and must be separated, and the taste and mouthfeel are relatively single, and their functionality is poor. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a tea paste with high nutritional value, good taste and moisturizing effect on the lungs and a preparation method thereof. [0004] The technical problem to be solved by the present invention adopts the following technical solutions to realize: [0005] A kind of tea compound tea paste, characterized ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 盛茂贵
Owner 郎溪县姚村乡盛茂贵茶叶种植家庭农场
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