Ficus carica teabag and method for preparing same

A technology of figs and teabags, which is applied in the field of food processing, can solve the problems of loss of active ingredients and achieve the effects of increasing fragrance, reducing repeated frying process, and scientific formula

Inactive Publication Date: 2017-08-18
四川森迪科技发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a fig tea bag to solve the problem of serious loss of active ingredients caused by repeated frying of fig tea bag in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0032] A kind of preparation method of fig teabag of the present invention, the method comprises the following steps:

[0033] Step 1: taking the raw material by weight;

[0034] Step 2: Clean the tender fig leaves, drain the water, cut into strips and dry them, and then perform the first de-enzyming process to obtain de-green leaves of figs;

[0035] Step 3: beat the figs and filter to obtain fig juice;

[0036] Step 4: take the lemon, extract the volatile oil to obtain the lemon volatile oil, and set aside;

[0037] Step 5: mix the fig juice and the green fig leaves evenly, and let stand in a low-temperature environment for 24-48 hours, so that the green fig leaves can fully absorb the fig juice;

[0038] Step 6: Carry out secondary greening of the fig leaf that has absorbed the fig juice, and when it is cooled to a temperature of 50°C-60°C, evenly spray lemon volatile oil, let it cool, add the honeysuckle, mix well, and pack it.

[0039] Further, for the first greening, ...

Embodiment 1

[0043] A kind of preparation method of fig tea bag

[0044] Composition in parts by weight of raw materials: 15 parts of young fig leaves, 18 parts of fig fruit, 3 parts of honeysuckle, and 8 parts of lemon.

[0045] Preparation method: comprising the following steps:

[0046] Step 1: taking the raw material by weight;

[0047] Step 2: Clean the tender fig leaves, drain the water, cut them into 2×5cm strips, dry them, and then perform the first de-greening to obtain the de-greened fig leaves. The temperature of the tender leaves of figs is about 75°C when finishing, and the water content is 14% when finishing.

[0048] Step 3: beat the figs and filter to obtain fig juice;

[0049] Step 4: Take the lemon, extract the volatile oil with water steam to obtain the lemon volatile oil, and set aside;

[0050] Step 5: Mix the fig juice and the green fig leaves evenly, and let stand at 4°C for 48 hours, so that the green fig leaves can fully absorb the fig juice;

[0051] Step 6: ...

Embodiment 2

[0054] A kind of preparation method of fig tea bag

[0055] Composition by weight of raw materials: 25 parts of young fig leaves, 14 parts of figs, 1 part of honeysuckle, and 6 parts of lemon.

[0056] Preparation method: comprising the following steps:

[0057] Step 1: taking the raw material by weight;

[0058]Step 2: Clean the tender fig leaves, drain the water, cut them into 3×6cm strips, dry them, and then perform the first greening to obtain the green fig leaves. The temperature of the tender leaves of figs is about 80°C when finishing, and the water content is 15% after finishing.

[0059] Step 3: beat the figs and filter to obtain fig juice;

[0060] Step 4: Take the lemon, extract the volatile oil with water steam to obtain the lemon volatile oil, and set aside;

[0061] Step 5: Mix the fig juice and the green fig leaves evenly, and let stand at 6° C. for 24 hours, so that the green fig leaves can fully absorb the fig juice;

[0062] Step 6: The fig leaves that h...

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Abstract

The invention discloses a ficus carica teabag and a method for preparing the same. By the aid of the ficus carica teabag and the method, the problem of severe loss of effective components due to the fact that existing ficus carica teabags are repeatedly fried in the prior art can be solved. The ficus carica teabag is made of raw materials including, by weight, 15-40 parts of ficus carica tender leaves, 10-18 parts of ficus carica, 1-3 parts of flos lonicerae and 3-8 parts of lemons. The method includes steps of weighing the raw materials; cleaning the ficus carica tender leaves, cutting the ficus carica tender leaves to obtain strips and carrying out fixation; mashing the ficus carica and filtering the mashed ficus carica to obtain ficus carica juice; extracting lemon volatile oil; uniformly mixing the ficus carica juice and the fixation-processed ficus carica leaves with one another to obtain first mixtures and allowing the first mixtures to stand still at the low temperatures; secondarily fixation, spreading the first mixtures for cooling the first mixtures until the temperatures of the first mixtures range from 50 DEG C to 60 DEG C, uniformly spraying the lemon volatile oil into the first mixtures, airing the first mixtures for cooling, adding the flos lonicerae to the first mixtures, uniformly mixing the flos lonicerae and the first mixtures with one another to obtain second mixtures and packaging the second mixtures to obtain the ficus carica teabag. The ficus carica teabag and the method have the advantages that formulas for the ficus carica teabag are scientific, the ficus carica teabag comprises pure components, ficus carica tea has excellent taste and fragrant smell, and effective components of the ficus carica can be reserved to the greatest extent.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fig teabag. Background technique [0002] Figs come from the fig tree Ficus carica Linn. of the Moraceae plant. It can invigorate the stomach and clear the intestines, reduce swelling and detoxify. Treatment of enteritis, dysentery, constipation, hemorrhoids, sore throat, carbuncle scabies, sore throat, appetizing and deworming effects, used for loss of appetite, abdominal pain, hemorrhoids constipation, indigestion, hemorrhoids, rectal prolapse, diarrhea, insufficient milk, Sore throat, hot dysentery, cough and phlegm embolism. Figs contain a variety of chemical components, mainly phenolic compounds, flavonoids and polysaccharides. Including glucose, fructose, sucrose, citric acid and a small amount of malic acid, succinic acid, etc. Its dried fruit, immature fruit and plant milk all contain anti-tumor ingredients, and the milk also contains starch glucoamylase, es...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 孔利文杨志良赵思源伍超
Owner 四川森迪科技发展股份有限公司
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