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Preparation method of honeysuckle flower compound tea

A technology of honeysuckle and compound tea, which is applied in the field of beverages, can solve the problems of non-compliance with green food quality standards, large loss of effective substances, and reduced pharmacological effects, and achieve the effects of obvious pharmacological health care effects, comprehensive components, and crystal clear soup color

Inactive Publication Date: 2017-08-01
湖南鸿利药业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional preparation method of honeysuckle is: harvesting fresh flowers, frying them in a pot, drying them in the sun, smoking them with sulfur, and preserving them. Poor, especially for storage and anti-moth, add sulfur to smoke, the quality is poor, does not meet the quality standard requirements of green food, and the pharmacological effect is correspondingly reduced, it is mainly used in the formula of traditional Chinese medicine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Mix freshly picked 2kg perilla leaves, 10kg Youduncao, 2kg Andrographis paniculata, and 5kg light bamboo leaves to obtain a first-class auxiliary material, and mix 19ml with a concentration of 1×10 7 / mL Aspergillus awamori liquid was evenly sprayed on the first-level auxiliary material and stirred evenly, then the first-level auxiliary material was added into the fermenter for stacking fermentation for 10 days, the fermentation temperature was 50°C-54°C, and the water content in the fermenter was controlled at 12 %~14%;

[0029] (2) Mix 5kg bellflower, 10kg isatidis, and 5kg medlar to obtain secondary auxiliary materials and the first-level auxiliary materials after fermentation in step (1), add them to the cooking tank, add water and immerse them, and cook at 90°C for 15 minutes. Remove the first-level auxiliary materials, take out the second-level auxiliary materials and spread them out, and place them in a room temperature, ventilated, dry and cool condition for...

Embodiment 2

[0034] (1) Mix freshly picked 5kg perilla leaves, 5kg Youduncao, 5kg Andrographis paniculata, and 2kg light bamboo leaves to obtain a first-class auxiliary material, and mix 64ml of them with a concentration of 1×10 8 Spray the Penicillium citrinum liquid evenly on the primary auxiliary material and stir evenly, then add the primary auxiliary material into the fermenter for stacking fermentation for 15 days, the fermentation temperature is 50℃~54℃, and the water content in the fermenter is controlled at 12%~ 14%;

[0035] (2) Mix 10kg bellflower, 5kg isatidis, and 10kg medlar to obtain secondary auxiliary materials and the first-level auxiliary materials after fermentation in step (1), add them to the cooking tank, add water to immerse, and cook at 100°C for 10 minutes, Remove the first-level auxiliary materials, take out the second-level auxiliary materials and spread them out, and then place them in a room temperature, ventilated, dry and cool condition for 2 days to dry; sp...

Embodiment 3

[0040] (1) Mix freshly picked 3kg perilla leaves, 5kg Youduncao, 3kg Andrographis paniculata, and 3kg light bamboo leaves to obtain a first-class auxiliary material, and mix 7ml with a concentration of 1×10 8 / mL yeast is evenly sprayed on the first-level auxiliary material and stirred evenly, then the first-level auxiliary material is added to the fermenter for stacking fermentation for 12 days, the fermentation temperature is 50°C-54°C, and the water content in the fermenter is controlled at 12%. ~14%;

[0041] (2) Mix 7kg bellflower, 7kg isatidis, and 7kg medlar to obtain secondary auxiliary materials and the first-level auxiliary materials after fermentation in step (1), add them to the cooking tank, add water to immerse, and cook at 95°C for 13 minutes, Remove the first-level auxiliary materials, take out the second-level auxiliary materials and spread them out, and place them under normal temperature, ventilated, dry and cool conditions for 1.5 days to dry; spread the dr...

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Abstract

The invention discloses a preparation method of honeysuckle flower compound tea. The preparation method comprises the following steps: carrying out pile fermentation on primary auxiliary materials including folium perillae, clinacanthus nutans herb, herba andrographitis and lophatherum herb; then steaming the fermented primary auxiliary materials and secondary auxiliary materials including radix platycodonis, radix isatidis and fructus lycii to obtain a steaming solution; after steaming, airing and baking the secondary auxiliary materials; adding honeysuckle flowers and honey into the steaming solution and immersing; fishing out the immersed honeysuckle flowers, and airing and baking; finally, mixing the backed secondary auxiliary materials and the baked honeysuckle flowers to obtain the honeysuckle flower compound tea. The preparation method disclosed by the invention is simple; the honeysuckle flower compound tea has a better outward appearance and lasting and rich aroma; after the honeysuckle flower compound tea is brewed, soup is bright green, glittering and translucent; the taste is better and the pharmacological health-care effect is obvious; the honeysuckle flower compound tea is suitable for storage and has a moth-proof effect, and does not need to be additionally smoked by sulfur so that the honeysuckle flower compound tea meet quality standard requirements of green foods.

Description

technical field [0001] The invention belongs to the field of beverages, in particular to a preparation method of honeysuckle compound tea. Background technique [0002] Drinking tea is a traditional habit of Chinese people. Scented tea is a combination of tea flavor and flower fragrance. Tea attracts flower fragrance, flower enhances tea flavor, brewing product inhales, flower fragrance is overwhelming, sweet and fragrant. Scented tea not only still has the effect of tea, but also flower fragrance. Good pharmacological effects, benefit human health. Medical research has proved that drinking scented tea for a long time has the effects of removing freckles, moisturizing dryness, improving eyesight, detoxifying, beautifying, and regulating endocrine. [0003] Modern people are under high work pressure, busy with work, irregular diet, and the body is prone to lack of vitamins, amino acids and trace elements. However, the existing scented tea has a single component and cannot pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 舒利
Owner 湖南鸿利药业股份有限公司
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