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Preparation method for herba houttuyniae tea

A technology for Houttuynia cordata and fishy fish, which is applied in the field of food processing, can solve the problems of difficult storage, heavy fishy smell of Houttuynia cordata tea, and single taste, and achieves the effects of low cost, fragrant and mellow flavor and good taste.

Inactive Publication Date: 2017-08-18
湖南双晟科技信息咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above-mentioned technical problems of heavy fishy smell, single taste and difficult storage of Houttuynia cordata tea, the present invention provides a preparation method of Houttuynia cordata tea, which can not only effectively remove the fishy smell of Houttuynia cordata The bitter smell increases the unique aroma of tea and the fragrance of mint, and at the same time retains the rich nutrients of Houttuynia cordata to the greatest extent, and the method is simple and easy to operate, and the prepared Houttuynia cordata tea tastes good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Step 1. Raw material processing: pick fresh Houttuynia cordata leaves, wash them with clean water after removing impurities, and drain;

[0025] Step 2, greening: take 12 kg of Houttuynia cordata leaves drained in step 1, put them in 100-110°C steam for 45 seconds, take them out and pour them into ice water to cool;

[0026] Step 3, kneading: take out the cooled Houttuynia cordata leaves in step 2, drain and chop, then add 1 kg of mint powder, mix well and knead them into balls with a diameter of 0.3-0.5 cm;

[0027] Step 4. Preparation of yeast liquid: take fresh sweet fermented glutinous rice, filter and take the filtrate, add activated fruit wine dry yeast to the filtrate, mix well and place it at 28-30°C for 8-12 hours to obtain yeast bacterial liquid;

[0028] The addition of the dry yeast for fruit wine is 0.05% of the weight of the filtrate;

[0029] Step 5. Fermentation: Spray the yeast liquid evenly on the spheres obtained in Step 3, then put them into a ferm...

Embodiment 2

[0034] Step 1. Raw material processing: pick fresh Houttuynia cordata leaves, wash them with clean water after removing impurities, and drain;

[0035] Step 2, greening: take 14 kg of Houttuynia cordata leaves drained in step 1, place them in 100-110°C for steam killing for 50 seconds, take them out and pour them into ice water to cool;

[0036] Step 3, kneading: take out the cooled Houttuynia cordata leaves in step 2, drain and chop, then add 1 kg of mint powder, mix well and knead them into balls with a diameter of 0.3-0.5 cm;

[0037] Step 4. Preparation of yeast liquid: take fresh sweet fermented glutinous rice, filter and take the filtrate, add activated fruit wine dry yeast to the filtrate, mix well and place it at 28-30°C for 8-12 hours to obtain yeast bacterial liquid;

[0038] The addition of the dry yeast for fruit wine is 0.075% of the weight of the filtrate;

[0039] Step 5. Fermentation: Spray the yeast liquid evenly on the spheres obtained in Step 3, then put t...

Embodiment 3

[0044] Step 1. Raw material processing: pick fresh Houttuynia cordata leaves, wash them with clean water after removing impurities, and drain;

[0045] Step 2, greening: take 15 kg of Houttuynia cordata leaves drained in step 1, put them in 100-110°C steam for 60 seconds, take them out and pour them into ice water to cool;

[0046] Step 3, kneading: take out the cooled Houttuynia cordata leaves in step 2, drain and chop, then add 1 kg of mint powder, mix well and knead them into balls with a diameter of 0.3-0.5 cm;

[0047] Step 4. Preparation of yeast liquid: take fresh sweet fermented glutinous rice, filter and take the filtrate, add activated fruit wine dry yeast to the filtrate, mix well and place it at 28-30°C for 8-12 hours to obtain yeast bacterial liquid;

[0048] The addition of the dry yeast for fruit wine is 0.1% of the weight of the filtrate;

[0049] Step 5. Fermentation: Spray the yeast liquid evenly on the spheres obtained in Step 3, then put them into a ferme...

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Abstract

The invention discloses a preparation method for herba houttuyniae tea. The preparation method for the herba houttuyniae tea comprises the following steps of: raw material treatment, fixation, rubbing and kneading, preparing of a yeast fluid, fermentation and baking. According to the preparation method for the herba houttuyniae tea provided by the invention, the stinking, bitter and astringent smell of herba houttuyniae can be removed effectively, and unique aroma of tea and refreshing fragrance of mint are added, while abundant nutrition components of the herba houttuyniae are reserved to the utmost. The method is simple, operation is convenient, and the taste of the herba houttuyniae tea is good.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of Houttuynia cordata tea. Background technique [0002] Houttuynia cordata is a plant with both medicinal and food value. Houttuynia cordata is a perennial herb, the volatile oil of its roots and leaves contains houttuyniatin, which is the main antibacterial component in Houttuynia cordata, and has obvious effects on catarrhal coccus, influenza coccus, pneumococcus, staphylococcus aureus, etc. In addition to the antibacterial, antiviral, and diuretic effects of Houttuynia cordata, it also has the effects of analgesia, hemostasis, inhibition of serous secretion, and promotion of tissue regeneration. According to the "Dictionary of Chinese Medicine": Houttuynia The herbaceous nature is pungent and cold, and has the functions of clearing heat and detoxification, promoting dampness and reducing swelling, treating pharyngitis, hoarseness, and pneumonia. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 不公告发明人
Owner 湖南双晟科技信息咨询有限公司
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