Tea paste and preparation method of tea paste

A technology of tea paste and wolfberry, applied in the field of tea processing, can solve the problems of single taste, waste, poor functionality, etc., and achieve the effects of good taste, increased viscosity, buoyancy, and rich nutrition.

Inactive Publication Date: 2016-05-04
ANHUI MINGZHENTANG HEALTH ARTICLE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw materials of existing tea paste are all tea leaves, which have more fibers and must be separated, and the beneficial substances contained in the tea itself cannot be completely taken out from the tea leaves by fermentation and pressing, which will cause waste and have a poorer taste. single, less functional

Method used

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  • Tea paste and preparation method of tea paste
  • Tea paste and preparation method of tea paste
  • Tea paste and preparation method of tea paste

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Embodiment Construction

[0018] 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.

[0019] A kind of tea paste, made of the following components by weight,

[0020]

[0021]

[0022] A preparation method of tea paste, comprising the following method steps,

[0023] 1) Wash wolfberry, lily and walnut kernels and mix them;

[0024] 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;

[0025] 3) Dry the fermented raw materials for 5-10 hours;

[0026] 4) Then add honey and maltodextrin, and ventilate and dry;

[0027] 5) Briquetting forming.

[0028] The walnuts are ground first.

[0029] Lycium barbarum is deseed before processing tea paste.

[0030] The basic principles an...

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Abstract

The invention discloses a tea paste and a preparation method of the tea paste and relates to the technical field of tea processing. The invention is characterized in that the tea paste is prepared from the following ingredients in parts by weight: 5-10 parts of Chinese wolfberry fruits, 5-15 parts of lily bulbs, 2-5 parts of walnut kernels, 5-7 parts of honey, 2-5 parts of maltodextrin and 4-6 parts of alcohol. The preparation method comprises the following steps: fully washing and mixing the Chinese wolfberry fruits, the lily bulbs and the walnut kernels; air-drying the washed raw materials, adding the alcohol into the air-dried raw materials and then carrying out full mixing and uniform blending; fully grinding the mixture into powder, wherein the grinded granules are smaller than 800-mesh in size; seal-fermenting the powder in a jar; airing the fermented materials for 5-10 hours; adding the honey and the maltodextrin into the aired fermented materials and then carrying out air-drying; and finally, compressing and shaping the dried materials into blocks. The preparation method changes traditional formula and processing method of the tea paste. The prepared tea paste is high in nutritive value, easy to absorb and good in taste; moreover, the tea paste has the effect of moistening the lung.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a 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 paste are all tea leaves, which have more fibers and must be separated, and the beneficial substances contained in the tea itself cannot be completely taken out from the tea leaves by fermentation and pressing, which will cause waste and have a poorer taste. Single, poor functionality. 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 曹芬陈家胜
Owner ANHUI MINGZHENTANG HEALTH ARTICLE
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