A kind of mugwort tea and preparation method thereof
A mugwort tea and bud tea technology, applied in the field of mugwort tea and its preparation, can solve the problems of unfavorable consumer adaptation, vague process parameters, low controllability, etc., and achieve the effects of maintaining male reproductive health, beautiful appearance and sufficient fermentation.
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Embodiment 1
[0052] The moxa bud tea of this embodiment is obtained by taking fresh moxa buds as raw materials, and successively undergoes the steps of picking, high-temperature detoxification, greening, rolling, frying, molding, drying and fermentation. Among them, the fresh mugwort buds are picked from the big-leaf mugwort in Nanyang Basin, and the fresh mugwort buds are picked on the 5th day after the Qingming Festival, without dew, one leaf and one bud.
[0053] The preparation method of above-mentioned mugwort tea, comprises the following steps:
[0054] Step S1, picking: fresh moxa buds picked from 9 am to 11 am on the second day after the Ching Ming Festival;
[0055] Step S2, high-temperature detoxification: The picked fresh moxa buds are subjected to high-temperature detoxification treatment at a temperature of 150° C. for 90 seconds; wherein, the time interval from the picking of fresh moxa buds to high-temperature detoxification is 1 to 4 Hour;
[0056] Step S3, de-enzyming:...
Embodiment 2
[0064] The moxa bud tea of this embodiment is obtained by taking fresh moxa buds as raw materials, and successively undergoes the steps of picking, high-temperature detoxification, greening, rolling, frying, molding, drying and fermentation. Among them, the fresh moxa buds are picked from the big-leaf mugwort in Nanyang Basin, and the fresh moxa buds are picked on the 7th day after the Qingming Festival, without dew, and one leaf and one bud.
[0065] The preparation method of above-mentioned mugwort tea is basically the same as Example 1, the difference is:
[0066] Step S1, picking: fresh moxa buds picked from 9:00 am to 10:00 am on the seventh day after the Ching Ming Festival;
[0067] Step S5, frying: put the twisted moxa sprouts in a frying pan and stir fry, the temperature is controlled at 190°C, after frying for 3 minutes, turn off the heat, continue frying for 1 minute, and lower the temperature, the water content is controlled at 20wt%.
Embodiment 3
[0069] The moxa bud tea of this embodiment is obtained by taking fresh moxa buds as raw materials, and successively undergoes the steps of picking, high-temperature detoxification, greening, rolling, frying, molding, drying and fermentation. Among them, the fresh moxa buds are picked from the big-leaf mugwort in Nanyang Basin, and the fresh moxa buds are picked on the second day after the Qingming Festival, without dew, one leaf and one bud.
[0070] The preparation method of above-mentioned mugwort tea, comprises the following steps:
[0071] Step S1, picking: fresh moxa buds picked from 9 am to 10 am on the second day after the Ching Ming Festival;
[0072] Step S2, high-temperature detoxification: the picked fresh moxa buds are subjected to high-temperature detoxification treatment at a temperature of 150° C. for 90 seconds; wherein, the time interval from picking fresh moxa buds to high-temperature detoxification is 1 to 2 Hour;
[0073] Step S3, de-enzyming: use a dru...
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