Compound tea and preparation method thereof

A technology for compound tea and fresh tea leaves, applied in the field of compound tea, can solve the problems of loss of compound tea function, unreasonable compound tea ratio, poor taste of compound tea, etc., to improve health care efficacy, promote synergistic effect, and nutrient extraction. high rate effect

Inactive Publication Date: 2017-01-04
林亚东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In modern society, people's pursuit of material is developing in the direction of convenience, speed, health and environmental protection; in recent years, beverages such as health tea and compound tea have been recognized and favored by consumers, making health tea and compound tea develop rapidly; However, in the prior art, the research on compound tea is mainly to simply mix and match various raw materials, which makes the ratio of compound tea unreasonable, causes the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of compound tea, raw material composition by weight is mountain burdock 1kg, Niu Dali 1kg, persimmon leaf 0.3kg, licorice 0.3kg, seaweed 1.5kg, musk 0.01kg, fresh tea 5kg, laoshan ginseng 2kg, purslane 7kg.

[0028] The preparation method of above-mentioned compound tea, comprises the following steps:

[0029] (1) Put the fresh tea leaves in the airing room for airing for 1 day, the airing temperature is 20°C, and the airing thickness is 2cm;

[0030] (2) After mixing burdock root, burdock and Laoshan ginseng, place them in a grinder, add water and grind them into a slurry to obtain a composite slurry;

[0031] (3) After mixing licorice, seaweed, and musk, add water, the amount of water added is 10 times the mass of licorice, the temperature is 40°C, and the vacuum degree is 0.02MPa for 1 hour, and the residue is filtered to obtain the filtrate ;

[0032] (4) Soak the purslane in hot water with a temperature of 90°C for 10 minutes, remove it and drain the water...

Embodiment 2

[0035] A kind of compound tea, raw material composition by weight is mountain burdock 3kg, Niu Dali 3kg, persimmon leaf 0.7kg, licorice 0.7kg, seaweed 3.2kg, musk 0.03kg, fresh tea 7kg, laoshan ginseng 4kg, purslane 9kg.

[0036] The preparation method of above-mentioned compound tea, comprises the following steps:

[0037] (1) Put the fresh tea leaves in the airing room for 2 days, the airing temperature is 30°C, and the airing thickness is 4cm;

[0038] (2) After mixing burdock root, burdock and Laoshan ginseng, place them in a grinder, add water and grind them into a slurry to obtain a composite slurry;

[0039] (3) After mixing licorice, seaweed, and musk, add water, the amount of water added is 13 times the mass of licorice, the temperature is 70°C, and the vacuum degree is 0.08MPa for 2 hours, and the residue is filtered to obtain the filtrate ;

[0040] (4) Soak the purslane in hot water at a temperature of 100°C for 20 minutes, remove it and drain the water, then pla...

Embodiment 3

[0045] A kind of compound tea, raw material composition by weight is mountain burdock 2kg, Niu Dali 2kg, persimmon leaf 0.5kg, licorice 0.5kg, seaweed 3kg, musk 0.02kg, fresh tea 6kg, laoshan ginseng 3kg, purslane 8kg.

[0046] The preparation method of above-mentioned compound tea, comprises the following steps:

[0047] (1) Put the fresh tea leaves in the airing room for 2 days, the airing temperature is 25°C, and the airing thickness is 3cm;

[0048] (2) After mixing burdock root, burdock and Laoshan ginseng, place them in a grinder, add water and grind them into a slurry to obtain a composite slurry;

[0049](3) After mixing licorice, seaweed and musk, add water, the amount of water added is 11 times the mass of licorice, the temperature is 50°C, decoction treatment is carried out at a vacuum of 0.05MPa for 1.5h, and the residue is filtered off to obtain filtrate;

[0050] (4) Soak the purslane in hot water with a temperature of 95°C for 15 minutes, remove it and drain t...

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PUM

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Abstract

The invention relates to the technical field of compound tea, in particular to compound tea and a preparation method thereof. Through the mixture ratio design of synurus deltoides, millettia speciosa champ, Laoshan ginseng, purslane, persimmon leaves, licorice roots, alga, musk and tea leaves, the obtained compound tea is rich in nutritional value and better in mouth feeling, has the efficacies of decreasing internal heat, benefiting Qi, appetizing, benefiting spleen, removing cold and heat, dispelling wind, clearing away heat, calming liver and improving eyesight and is suitable for long-term drinking.

Description

technical field [0001] The invention relates to the technical field of compound tea, in particular to a compound tea and a preparation method thereof. Background technique [0002] In modern society, people's pursuit of material is developing in the direction of convenience, speed, health and environmental protection; in recent years, beverages such as health tea and compound tea have been recognized and favored by consumers, making health tea and compound tea develop rapidly; However, in the prior art, the research on compound tea is mainly to simply mix and match various raw materials, which makes the ratio of compound tea unreasonable, causes the corresponding functions of compound tea to be lost, and even leads to the loss of compound tea. The taste is poor. [0003] In the prior art, there is no report on the technical research on the preparation of compound tea from burdock root, burdock, Laoshan ginseng, purslane, persimmon leaf, licorice, seaweed, musk, and tea as r...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 林亚东
Owner 林亚东
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